Tag: Health consequences of meat

According to the Food and Agriculture Organization (FAO), global meat consumption has been on a dramatic rise since the 1960s, driven by economic development and population growth. The repercussions of this increase extend far beyond individual plates, influencing human health, environmental stability, and ethical standards on a global scale.

According to the World Health Organization, processed meats are classified as a Group 1 carcinogen and red meat as a Group 2A carcinogen, highlighting the potential health risks associated with regular consumption. This article investigates the specific diseases caused by meat eaters and the mechanisms behind these adverse health outcomes.