Tag: Red meat and cancer

According to the American Institute for Cancer Research (AICR) and the World Cancer Research Fund (WCRF), an estimated 30–40% of all cancers could be prevented by appropriate diets, physical activity, and maintaining a healthy body weight. This highlights the significant role that our diet plays in cancer risk and prevention, with certain dietary patterns being linked to cancer development.

According to the World Health Organization, excessive red meat consumption, including mutton, is linked to an increased risk of chronic health conditions like heart disease and certain cancers. Understanding what happens if you eat too much mutton is crucial for maintaining a healthy and balanced diet without overindulging.

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.