This narrative review summarizes the findings of studies conducted in the Nurse Health Study (NHS) concerning risk factors for incidence and survival of colorectal cancer.
Children and Adults Should Avoid Consuming Animal Products to Reduce Risk for Chronic Disease: NO
In this article, one author (Leroy) presents the primary argument that a diet free of animal products is unable to prevent chronic disease and lacks highly bioavailable nutrients and depends on fortification and supplementation.
Children and Adults Should Avoid Consuming Animal Products to Reduce the Risk for Chronic Disease: Debate Consensus
In conclusion, the authors agree that a vegan diet has been linked to beneficial health outcomes in observational studies and call for high quality randomized controlled trials to resolve their controversial points.
Why Environmentalists Eat Meat
This study asked 42 environmental researchers about their reasons for continuing to eat meat, despite popular concerns for the impact on climate change.
The Risk of Urinary Tract Infection in Vegetarians and Non-vegetarians: A Prospective Study
This study found that in the Taiwanese study population, a vegetarian diet was protectively associated with urinary tract infections (UTI). Vegetarians had a significantly reduced risk for uncomplicated UTIs.
Association of Changes in Red Meat Consumption with Total and Cause Specific Mortality Among US Women and Men: Two Prospective Cohort Studies
This study finds that nurses and healthcare professionals from the United States (US) have an increased risk for all-cause mortality (death of any cause) with increased consumption of meat.
Risks of Ischaemic Heart Disease and Stroke in Meat Eaters, Fish Eaters, and Vegetarians over 18 Years of Follow-up: Results from the Prospective EPIC-Oxford Study
This study found that vegetarians and vegans from the United Kingdom (UK) had a lower risk for ischemic heart disease, but a higher risk for hemorrhagic stroke compared to meat eaters.
Red Meat Intake and Risk of Coronary Heart Disease Among US Men: Prospective Cohort Study
United States (US) male health care professionals who consumed the most red and processed meat, compared to those who consumed the least amount, had an increased risk for coronary heart disease.
Longitudinal Associations of Fast Foods, Red and Processed Meat, Alcohol and Sugar-sweetened Drinks with Quality of Life and Symptoms in Colorectal Cancer Survivors up to 24 Months Post-treatment
This study found that Dutch participants with higher intakes of processed meat and ultra-processed foods during 24 months post-treatment of colorectal cancer had more chemotherapy-induced peripheral neuropathy (CIPN) symptoms.