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Draft:Links to hundreds of health studies

From JFA Wiki

These links to health studies have not been vetted. They were found at this Google doc. If you know who the author is please contact us so we can give credit.

Plant-based Diet Benefits

Physicians should recommend plant-based diets to their patients:

Health effects of vegan diets:

Vegan diet is the healthiest diet overall, especially when compared to diet with meat:

Plant-based diets were eaten throughout most of human evolution:

Changing from omnivorous to vegan diet significantly improves intestinal flora (gut bacteria environment):

Vegan diet confers health advantages (related to gut microbiota) over vegetarian diets or omnivorous healthy eating:

Why Healing Your Gut (and Keeping Your Gut Happy) Is Essential for Good Health Overall:

‘The way to a man's heart is through his gut microbiota’:

A (raw) vegan diet decreases bacterial enzymes and toxic products that have been implicated in colon cancer risk:

Vegan diets lead to healthier intestinal bacteria:

Whole plant foods protect against chronic human diseases through up-regulating intestinal microbiome: (

Plant-based diets produce gut flora that suppress inflammation and cancer, while omnivorous diets produce gut flora that promote DNA damage and the development of cancer:

How Gut Bacteria Tell Their Hosts What to Eat:

How Gut Bacteria Help Make Us Fat and Thin

USC study finds vegan diet the most effective diet to lose weight:

A vegan diet may help boost cancer treatments, study finds

Vegans/vegetarians have lower risk of cancer:

Vegetarians have better antioxidant and heart disease profiles than healthy omnivores:

Vegan proteins may reduce risk of cancer, obesity, cardiovascular disease:

Vegan diet leads to lower risk of cancer and cardiovascular disease:

Vegetarians have lower levels of triglycerides, total cholesterol, and LDL (bad) cholesterol than omnivores:

Vegetarian diet may promote allergy protection:

Vegans have lower rates of high blood pressure, lower BMI, and lower body fat percentage:

Vegans have lower risk of type-2 diabetes:

Positions of American, Canadian, Australian Dietetic Associations on vegetarian diets:

Plant-based diets are not nutritionally deficient:

Reducing saturated fat (and dietary cholesterol) reduces LDL (bad) cholesterol:

A high-carb low-fat (vegan) diet can reduce total and LDL cholesterol and lead to modest weight reduction:

Vegans and vegetarians live longer than omnivores, even when controlling for other health factors:

Plant‐Based Diets Are Associated With a Lower Risk of Incident Cardiovascular Disease, Cardiovascular Disease Mortality, and All‐Cause Mortality in a General Population of Middle‐Aged Adults

People who eat more fiber live longer, healthier lives:

Increased consumption of fruits and vegetables promotes cardiovascular health and longevity:

Vegetarians have significantly lower heart disease mortality and cancer incidence:

Lesser consumption of animal products may improve mood and decrease anxiety:

High intake of fruits and vegetables associated with reduced risk of breast cancer:

Frequent consumption of nuts may protect against risk of cardiovascular disease:

Increasing legume intake can protect against coronary heart disease:

Increasing dietary folate can protect against stroke and heart disease:

Increasing dietary fibre can protect against heart and cardiovascular disease:

Low intake of dietary cholesterol can prevent heart disease:

Higher intake of fruit and vegetables lowers risk of cardiovascular disease:

Diets that are rich in plant-based foods promote longevity:

Higher consumption of fruits and vegetables can protect against cerebrovascular diseases: Higher consumption of fruits and vegetables leads to modest reduction in development of major chronic diseases: Higher consumption of fruits and vegetables protects against heart disease: Vegetarians have lower risk of ischemic heart disease: Vegans and vegetarians have lower blood pressure and prevalence of hypertension: Beneficial association between vegetarian diet and cardiovascular risk factors: African-American vegans have better cardiovascular disease risk factors than lacto-ovo- vegetarians: Vegans and vegetarians have lower BMI than meat eaters: Vegans have lower levels of IGF-1 growth hormone and higher levels of IGF-binding proteins: Higher levels of IGF-1 increase risk of (prostate) cancer: Plant-based diets can reduce risk of heart disease and stroke: Whole foods, plant-based diet relieves symptoms of osteoarthritis: Plant-based diets may reduce risk of metabolic syndrome: Vegetarian and vegan diets reduce risk of cancer: Plant-based diets decrease risk of colorectal cancer: Plant-based diets can reverse cardiovascular disease: Vegetarian diets have significant benefits for weight reduction: Vegetarian diets reduce risk of colorectal cancer: Vegetarian diet is associated with lower blood pressure: Vegetarian diets have more beneficial effects on health than standard American/European diet: Reducing saturated fat and dietary cholesterol will reduce blood cholesterol (mostly LDL cholesterol): As LDL cholesterol increases (and HDL cholesterol decreases), artery plaque increases: Vegetarians have lower total cholesterol and higher HDL (good) cholesterol: Plant-based diet may reduce risk of breast cancer: The risk of some cancers is lower in vegetarians: Vegetarians have lower risk of cataract: Vegetarians have lower risk of diverticular disease: Vegetarians have lower ischemic heart disease risk: Meatless diet increases longevity in men: A very low-fat vegan diet has more protective nutrients and phytochemicals and minimizes dietary factors linked to chronic diseases: A low-fat vegan diet can be nutritionally adequate: Health benefits of vegetarian diet: The health of western vegetarians is good: Health-conscious vegetarians have lower rates of ischemic heart disease than health-conscious meat-eaters: Vegetarians have lower risk of dying from ischemic heart disease: Vegetarian diets reduce the risk of cancer: Adoption of plant-based diet may help to manage prostate cancer: A low-fat vegan diet eaten for 7 days can result in significant favourable changes to biomarkers for CVD and metabolic diseases: Vegan diet has lower risk of hypothyroid disease: Vegetarian diet associated with improved health: Diabetes, hypertension, obesity more prevalent among meat-eaters than vegetarians: Vegetarian nutrition provides more antioxidants: Plant-based diets can meet all nutritional needs and may lessen disease risk: Plant-based diets lower plasma cholesterol concentrations: Prostate tumor biology can be altered by a low-fat vegan diet: Very low meat intake may increase longevity: Vegetarians and especially vegans have lower blood pressure and less hypertension: http:// Vegan diets may result in greater weight loss: Vegetarian and vegan diets have advantages in treating type 2 diabetes: Plant-based diets improve health and lessen disease risk: A raw vegetarian diet can relieve symptoms of fibromyalgia: Vegan diet promotes physiological health: Vegan diet improves rheumatic disorders: Mixtures of plant proteins can provide complete and well-balanced source of amino acids for meeting human physiological requirements: There are health benefits from no- or low-meat diet: Taiwanese vegetarians have lower total and LDL cholesterol, and better cardiovascular risk profiles: Strong protective association between Taiwanese vegetarian diet and diabetes: Vegetarian diets provide more health benefits than omnivorous diets: Cancer-preventive effects of vegan diets: Japanese vegetarians have better nutritional characteristics than Japanese omnivores: A whole foods vegan diet reversed angina without medications or procedures: A plant-based diet can reduce risk of all-cause mortality: Fiber and fruit intakes associated with reduction in total mortality: Vegetarian diet produces lower levels of cardiovascular disease risk: Vegetarian diets can meet all nutritional needs: Plant-derived proteins are associated with lower mortality than animal-derived proteins: http:/ Fiber and fruit intake are associated with reduction in total mortality: Vegans have lower incidence of insulin resistance (which may lead to type 2 diabetes) and higher incidence of insulin sensitivity (which can help fat loss and is a sign of good health): Vegans have a food intake that is cardio-protective and improves insulin sensitivity: http:// Strong protective association between vegetarian diet and diabetes (after controlling for confounders): Vegan and vegetarian diets can offer substantial protection against obesity and type 2 diabetes (after lifestyle and BMI were taken into account): Vegetarians have significantly less negative emotion than omnivores: Lowering fat and increasing carbs is better for treating type 2 diabetes: Dietary fat restriction results in more fat loss than carbohydrate restriction in obese people: Vegetarian diets increase metabolism: Plant-based diets may be best for breast cancer survival: Meat-free diets are best for weight loss: Vegetarian diets aid weight management: Fruit helps prevent weight gain: Vegan diets have lower risk of hyperthyroidism: Avoiding red meat improves inflammation: Vegan diet may help diabetic neuropathy: Plant-based diets can improve digestive health of individuals with diabetes: Vegetarian diet protects against colorectal cancer Vegetarian diet reduces risk of heart attack: Plant-based dietary intervention improves productivity and alleviates anxiety and depression in a corporate setting: Plant-based diets lower risk of heart disease in obese children: Adopting a vegetarian diet leads to weight loss, without calorie counting or exercise: High-fiber diets increase lifespan: Plant-based diets improve inflammation: Plant-based diets can reduce migraine pain: Vegetarian diets associated with lower blood pressure: Vegans have better cholesterol levels: A high carb, low fat vegetarian diet lowers cholesterol, blood sugars, and weight: Plant-based diet can reduce breast cancer risk: A low fat, plant-based diet may slow aging: Cutting out meat can boost heart attack victims’ chances of survival: A low-fat, plant-filled diet reduces weight and symptoms of menopause: Higher fiber intake lowers risk of disease mortality: Vegetarian diets improve mood and lower stress: Vegetarian diets are better for kidney disease patients: Women on vegan diets have more omega-3 ‘good fats’ in their blood: Low fat vegetarian diet may help prevent heart attacks: Vegetarians are healthier than non-vegetarians: Case study of a man with no cardiac disease who developed high cholesterol, atherosclerosis, and erectile dysfunction after going on Atkins diet, and then resolved health problems after discontinuing the diet: Vegetarian and vegan diets present advantages for type 2 diabetes treatment: A low fat vegan diet helps type 2 diabetes patients to lose weight and improve blood sugar and cholesterol: Lifelong veganism does not have adverse effects on bone density: Low fat diet may reduce ovarian cancer risk: A diet low in saturated fat should be recommended to reduce heart disease risk: Replacing saturated fat with healthier fats is effective at reducing the total to HDL cholesterol ratio: Replacement of saturated fat with fruits, vegetables, grains, and legumes reduces total and LDL cholesterol: Low fat diet reduces total and LDL cholesterol: Vegetarians experience less heart disease, less diabetes, lower body weight, lower LDL cholesterol, lower blood pressure, less hypertension, lower all-cause mortality, and less cancer: Vegetarian diet reduces risk of colorectal/intestinal cancer: Lower heart disease mortality among vegetarians: Vegetarianism confers some protection against heart disease, as well as lower cholesterol and BMI: Vegetarians have less gastro-intestinal cancer, gallstones, diverticular disease, and constipation: Very low meat intake associated with greater longevity: Vegans have lower total and LDL cholesterol, lower death rates (after adjusting for other risk factors), half the risk of an emergency appendectomy: Animal fat, saturated animal fat, and dietary cholesterol associated with heart disease mortality: In health-conscious individuals, lower intakes of saturated animal fat and dietary cholesterol are associated with lower risk of heart disease: Heart disease much less frequent in strict vegetarians than moderate vegetarians: Vegetarians have lower risk of dying from heart disease: Adoption of a low-fat vegan diet was associated with significant weight loss in overweight postmenopausal women, without limits on caloric intake: Worksite vegan nutrition program is well-accepted and improves general health, physical functioning, mental health, vitality, overall diet satisfaction, and productivity: Vegans and vegetarians are NOT deficient in protein, while 97% of Americans are deficient in fiber, 98% are deficient in potassium, 96% are deficient in bean intake and greens intake, and 99% are deficient in whole grain intake: Saturated fats can be replaced by polyunsaturated fats or high-quality carbs to reduce heart disease risk: Plant protein is a robust marker of a healthy diet: Well-planned vegan or vegetarian diets can meet all nutritional needs and confer many health benefits: Low animal product consumption associated with low colon cancer risk: Vegan men have lower IGF-1 and higher testosterone levels than vegetarian and omnivorous men: Vegetarian women have increased fecal output of estrogen and lower plasma concentration of estrogen: Low fat, high fiber diet can reduce serum IGF-1 and prostate cancer risk: Low IGF-1 levels protect against cancer (Vegans have very low IGF-1): Centenarians often have low IGF-1: Low fat vegan diets can promote longevity: Low fat whole foods vegan diet may slow the aging process: Low protein vegan diets may reduce risk of several cancers: Vegetarians have more insulin sensitivity than omnivores: Long-term vegetarian nutrition has beneficial effects in prevention of metabolic syndrome, diabetes, and cardiovascular disease: Vegans have lower urine protein level: Saturated fat intake should be reduced to lower CVD risk: Healthy vegetarians have better blood pressure, lipid profiles, metabolic parameters, lower artery thickness, and lower CVD risk than healthy omnivores: Vegan diets confer protection against CVD, some cancers, total mortality, obesity, hypertension, type 2 diabetes, and cardiovascular mortality: A plant-based diet may benefit all aspects of the metabolic profile: Omnivores have significantly more cardiovascular risk factors than vegetarians, including higher BMI, waist to hip ratio, blood pressure, total cholesterol, and LDL cholesterol: Vegetarians have lower mortality from all-cause, heart disease, circulatory and cerebrovascular diseases, and lower risk of cancer and type 2 diabetes: Vegetarians have less oxidizable LDL than omnivores (oxidized LDL is very bad for health): Reducing total and saturated fat reduces the oxidative susceptibility of LDL in healthy men and women: Vegetarians have lower cholesterol and risk of heart disease: Long-term consumption of a low-calorie low-protein vegan diet in sedentary subjects is just as good (if not better) for health than consumption of a western diet in very active or sedentary subjects: Vegan and vegetarian diets improve body weight, glycemic control, and CVD risk factors, and protect against developing metabolic syndrome: Vegetarian diets can help reduce the risk of cancer: Plant-based diet can lower inflammation, CVD and cancer risk: Plant-based diets can lower cholesterol: High carb, high fiber diets increase insulin sensitivity: Rapeseed oil (extremely low in saturated fat, no cholesterol) reduces total, LDL, and oxidized LDL cholesterol, whereas butter (high in saturated fat and cholesterol) does not: The addition of safflower or olive oil (extremely low in SF, no cholesterol) to a very low fat vegetarian diet produced favourable lipoprotein lipid profile changes, compared to the addition of butter: Vegetarian diets favourably affect plasma lipid levels, and reducing saturated fat and dietary cholesterol reduce LDL cholesterol: Partially hydrogenated vegetable oils reduce LDL cholesterol more than butter: A diet will benefit from a reduction in saturated fats, cholesterol, meat, and fatty dairy foods: Saturated fat should be replaced by polyunsaturated fat and/or unprocessed grains to protect against heart disease: Vegan and vegetarian diets are safe in pregnancy: Low protein diet can decrease risk of cancer: Vegetarian diet can reduce risk of metabolic syndrome and insulin resistance and provide metabolic and cardiovascular protective effects: Vegans and vegetarians enjoy greater longevity and lower risk of heart disease, type 2 diabetes, hypertension, cancers, all-cause mortality, and metabolic syndrome: A plant-based diet has protective effects against atherosclerotic artery disease: Low fat vegan diet increases intake of protective nutrients and phytochemicals, and reduces intake of dietary factors implicated in several chronic diseases: A low fat vegan diet can be nutritionally adequate (although vitamin D may need to be supplemented): Appropriately planned vegan diets can satisfy the nutritional needs of infants and children: A strict vegan diet can help children and adults achieve and maintain desirable blood lipid levels: Low fat diet can reduce risk of skin cancer: A diet high in fruit and vegetable fiber reduces risk of CVD and colon cancer: Low intake of animal fat may reduce risk of Crohn’s disease: Rheumatoid arthritis can be treated by vegetarian diet: Very low fat vegan diet causes significant reductions in rheumatoid arthritis symptoms: A raw vegan diet decreases symptoms of rheumatoid arthritis: Vegetarians have dietary factors that protect against hormone-dependent cancers: Vegan diets have lowest levels of flame-retardant chemicals (pollutants): Low fat, high fiber, plant-based diet with exercise program results in major reduction of breast cancer risk: Vegetarian women excrete more estrogen than omnivorous women (and high levels of estrogen promote breast cancer): A low fat, high fiber diet can prevent breast cancer: Vegetarians have lower risk of metabolic syndrome: Low fat, high fiber plant-based diets reduce the risk of endometrial cancer: Reduction in dietary fat can cause major reduction in cancer incidence: Meat intake has adverse effect, while plant foods have beneficial effect, on blood pressure: Long-term adherence to low fat diet can reduce cancer risks: The greatest impact on lowering total and LDL cholesterol comes from reducing saturated fat and dietary cholesterol, and increasing fiber-rich complex carbohydrates: Fiber and whole grain intake protect against the progression of atherosclerosis: High fiber diet can decrease cholesterol and risk for heart disease: High fiber intake is protective for heart disease mortality: Vegetarian diet may be cure-all for modern lifestyle diseases: Vegan diet can help prevent and treat heart disease: High fiber intakes lower cholesterol levels even in diets low in saturated fat and cholesterol: access_num=8389421&link_type=MED&dopt=Abstract Vegans are not nutrient deficient and have lower cholesterol and blood pressure: Vegan diets may reduce risk of cancers and CVD: Vegetarian diet may help treat mild hypertension: Vegetarian diet reduces all-cause mortality risk: Plant-based diets can be extremely healthy: Plant-based diets can prevent the development of several chronic age-related diseases: Healthy vegan/vegetarian diets do not produce nutrient deficiencies (except possibly for B12 without supplementation) and protect against many diseases: A vegetarian diet has a more beneficial effect on health than standard European diet: Vegetarian diet can prevent DNA damage: Vegetarian diet increases metabolism, which results in more fat loss: Meat eaters are nine times more likely than vegetarians to get gallstone disease: Plant-based diets are optimal for lowering cholesterol: Vegetarian diet can reduce chronic disease risk, allergies, need for surgery, use of medications, and use of health services: The blood of a vegan is nine times better at reducing prostate cancer cell growth than the blood of a meat eater: Low fat vegan/vegetarian diet can cause weight loss, increased energy, and reduced menstrual pain in women: A low fat vegetarian diet reduces total, LDL, and HDL cholesterol: High fat foods increase the risk for gastro-esophageal disease, while high fiber foods decrease the risk: A vegan diet lowers homocysteine levels: Even if HDL cholesterol lowers on a low-fat vegan diet, cardiovascular risk factors improve: Vegetarian diet can produce enhanced antioxidant system capable of reducing exercise-induced oxidative stress: Vegetarian diet has two advantages over omnivorous diet: lower fat and cholesterol intakes, and higher antioxidant nutrient intakes, and hence vegetarians may live longer as a result: Saturated fat should be replaced by unsaturated fats and/or high quality carbs to reduce heart disease risk: Eating a plant-based diet can reduce cancer risk: Vegan women give birth to twins one fifth as often as vegetarian and omnivorous women (and twin pregnancies are more dangerous): Switching from animal protein diet to plant protein diet lowers cholesterol: Consumption of a high carb, low protein meal can improve depression, tension, anger, confusion, sadness, fatigue, alertness, and calmness (in patients with premenstrual syndrome): High carb meals increase brain tryptophan and serotonin levels more than high protein meals: WHO says healthy diet limits saturated fat; is high in fruits, vegetables, legumes, nuts, whole grains; and does not explicitly recommend meat, dairy, or eggs: A 3-week whole foods vegan diet improves several risk factors for metabolic and cardiovascular disease: A 3-week whole foods vegan diet improves biomarkers of antioxidant status and oxidative stress: Vegetarian diets lower cholesterol levels: Vegan diet can improve kidney function: Diet high in fibre and low in animal protein/fat leads to a population free of heart disease: Semi-vegetarian diet is highly effective at preventing relapse of Crohn’s disease: A plant-based diet is anti-inflammatory and may lower risk of cardiovascular disease and cancer: Red meat and cheese increase risk of ulcerative colitis and Crohn’s disease: Vegetarian and vegan diets favorably affect serum markers of hemostasis and inflammation: The problem with the paleo diet argument: Higher intake of legumes can decrease risk of several cancers: Higher intake of fruits and vegetables (especially fruit) may decrease risk of cancer: Total plant food intake inversely associated with risk of stomach cancer: Plant foods protect against laryngeal cancer: Vegetarian diets are nutrient dense and vegetarians get more fiber, vitamins A, C, and E, thiamin, riboflavin, folate, calcium, magnesium, iron, and potassium than omnivores, and vegetarian diets can naturally induce weight loss without calorie restriction: Vegetarians have higher resting metabolic rate than non-vegetarians: After adjusting for lifestyle factors, a vegetarian diet is associated with more favourable metabolic risk factors and lower risk of metabolic syndrome: Vegetable protein is associated with lower blood pressure: Vegetarians who eat a well-balanced diet are not at greater risk of iron deficiency than non-vegetarians: Vegetarian diets should be recommended for weight management: Main components of the Mediterranean diet that promote lower mortality are low alcohol consumption, low meat consumption, and high consumption of fruits, vegetables, nuts, and legumes: A plant-based diet with less than 10% fat will prevent heart disease from developing, will halt the progress of existing disease, and may even reverse the disease: Vegan diets may confer a lower risk of prostate cancer: Low saturated fat and high fruit/vegetable intakes protect against heart disease mortality: High dietary fiber protects against risk of stroke: High fiber intake can prevent arterial stiffening: Greater fiber intake is associated with lower risk of cardiovascular disease and heart disease: Increasing fiber consumption before and after myocardial infarction is significantly associated with lower cardiovascular and all cause mortality: Plant fiber protects against many modern western diseases: Vegetarians have lower cholesterol and arachidonic acid levels and decreased risk of heart disease and atherosclerosis: Higher fruit intake protects against erectile dysfunction: Vegan diets confer lower risk of prostate cancer: High fiber diet improves lung health: High fibre intake reduces colon cancer risk: Plant-based diet is better than calorie restriction for reducing the cancer-promoting growth hormone IGF-1: High fiber intake reduces breast cancer risk: The diet patterns associated with biomarkers of inflammation are almost all meat-based diets, whereas vegetable- and fruit-based diets were inversely associated with inflammation: Animal and meat protein are positively associated with inflammation, while vegetable protein is inversely associated (or neutral): Prevalence of obesity is low in vegetarians: Restricting meat can significantly improve mood state in omnivores despite lowered intake of EPA and DHA: Fruit, vegetable, antioxidant intakes are lower in adults with depression: Increasing antioxidant intake (from food) can reduce depressive symptoms: The best diet for prevention of weight gain, obesity, type 2 diabetes, and CVD is low in fat and high in carbs, fiber, grains, and protein: Soy protein diet has beneficial effect on cholesterol levels versus casein diet (from milk): In people with lowered kidney function, soy milk improves kidney function more than dairy milk: Soy rather than dairy protein improves kidney function and blood lipids: Total, LDL, and HDL cholesterol are lower on a tofu versus meat diet: Tofu diet reduces total and LDL cholesterol and LDL oxidative susceptibility versus a meat diet:

Animal Products Harm

Animal protein can be as bad as smoking in increasing your risk of dying of cancer: 95% of persistent organic pollutants consumed by humans are consumed from animal products: Dietary cholesterol can adversely affect cholesterol profile by increasing ratio of total to HDL cholesterol: National Heart Foundation of Australia says that increased saturated fat intake increases LDL cholesterol and heart disease risk, that increased dietary cholesterol intake may increase total cholesterol and heart disease risk, and that a vegetarian diet can reduce heart disease risk: High saturated fat intake is associated with risk of atherosclerotic vascular disease mortality: Reducing saturated fat intake may reduce cardiovascular disease risk: Increased consumption of animal products may lead to increased risk of Alzheimer’s disease: High saturated fat diets may increase risk of dementia and Alzheimer’s disease: Increased total cholesterol is associated with increased risk of several cancers: Increased cholesterol levels may increase breast cancer development: Increased LDL cholesterol in breast tissue may reduce survival time of breast cancer patients: High dietary cholesterol intakes may have undesirable effects related to the development of coronary artery disease: A typical Western diet could lead to arterial atherosclerosis: Dietary cholesterol may accelerate atherosclerosis: Dietary cholesterol is harmful to the arteries (and the idea that dietary cholesterol can be good for you is completely wrong): Increased dietary cholesterol increases total and LDL cholesterol: Regular consumption of soy protein has significant favorable impact on cholesterol risk factors for coronary heart disease: Dietary cholesterol does (modestly) increase blood cholesterol: A lower ratio of omega 6/omega 3 fatty acids (the ratio in the typical Western diet is very high) can help reduce the risk of many chronic diseases: Animal protein is more cholesterolemic and atherogenic than plant protein: High blood cholesterol and atherosclerosis can be caused in rabbits by feeding them animal proteins (but not plant proteins): Cancer can be prevented by minimizing meat consumption: Cancer is a preventable disease that requires major lifestyle changes (and poor diet is a major cause of cancer): Soy milk lowers LDL cholesterol better than dairy milk: Replacing dairy with soy improves plasma lipid profiles of people with hypercholesterolemia: High (saturated) fat diet may boost breast cancer risk: Saturated fat does increase heart disease and stroke risk: Saturated fat may increase, and vegetable fat may decrease, risk of death from prostate cancer: Reducing saturated fat intake should reduce risk of death from prostate cancer: High fat diet slows metabolism: Animal fat intake can increase breast cancer risk: High intake of animal fat increases colon cancer risk: A diet high in saturated fat and low in fiber increases risk of colorectal adenoma: High (red) meat intake can increase colorectal adenoma risk: Grilled red meat intake is risk factor for pancreatic cancer: High red and processed meat intake increase colorectal cancer risk: High saturated fat intake increases breast cancer risk: Reducing saturated fat intake can reduce risk of Alzheimer’s disease and dementia: A dietary pattern high in processed meat, red meat, added fats, non-whole grains and white potato products and low in fresh fruit is a risk factor for all-cause mortality: Low saturated fat diet improves insulin sensitivity: High fat diet boosts brain proteins linked to Alzheimer’s disease: Dietary fat intake acutely increases glucose concentrations and insulin requirements in type 1 diabetes patients: Lower intakes of saturated fat may reduce cognitive decline in individuals with type 2 diabetes: Higher intake of saturated fat and cholesterol were related to increased CVD risk in women with type 2 diabetes: (Saturated) fat and cholesterol intake can increase dementia risk: A diet high in saturated fat may be associated with cognitive decline among older persons: High-protein diets can increase weight gain: High cholesterol increases breast cancer risk: High cholesterol levels lower fertility: High animal protein intake may lead to diabetes: Eating a diet high in animal protein leads to earlier death: Consumption of meat and animal products is strongly linked to several types of cancer: High-fat, high-protein diets linked to Type 2 diabetes: A byproduct of dietary choline (abundantly present in animal products) can lead to greater risk of heart attack, stroke, and death: People who eat meat produce more artery-clogging intestinal byproducts: Low carb, high protein diets increase risk of heart disease: Low carb, high fat diet can increase cholesterol levels and heart disease risk: High cholesterol intake is associated with increased type 2 and gestational diabetes: Low carb, high animal protein diet linked to higher risk of mortality: High fat foods are not very satiating, those who follow high-fat rather than low-fat diets are more likely to be overweight, and low fat, high carb, high fiber diets are the best for promoting satiety and losing weight: Eskimos have just as much heart disease as non-Eskimos:!/httpFile/file.pdf Atherosclerosis is not a modern disease: Older Eskimos have more bone loss than older non-Eskimos: Atherosclerosis is only a disease of herbivores (since humans can get atherosclerosis, humans are therefore herbivores): Animal protein is associated with decreased bone health: Diets higher in protein and animal protein increase diabetes risk: Dietary animal fat from red meat and dairy increases pancreatic cancer risk: Men who consume a high saturated fat diet are significantly more likely to have a biochemical failure after prostate cancer removal and a shorter biochemical-failure-free survival: High protein, low carb diets associated with increased mortality risk: Even a single high fat meal can cause the heart to beat harder and blood pressure to rise: Animal product intake may increase risk of endometrial cancer: Saturated fat can decrease endothelial function: Intake of animal fat during premenopausal years associated with increased breast cancer risk: Medical students are more likely to be vegetarian than the average adult: http:// The risk of fatal heart disease in non-vegetarian Seventh-Day Adventists is (three times) greater than the risk in vegetarian SDAs (even after adjusting for other risk factors): Meat, egg, and milk consumption all positively associated with increased mortality, heart disease, cancer, diabetes in SDAs: High (animal) protein diets associated with increased cancer risk: High total and LDL cholesterol are associated with cognitive impairment in old age: In animal models, low carb high protein diets have adverse vascular effects: High fat diet is detrimental to heart and brain in healthy subjects: Low carb, high protein diets are associated with increase in total mortality: Low carb diet based on animal sources associated with higher all-cause mortality: Low carb diet high in animal products is associated with higher all-cause and cardiovascular mortality (but low carb plant-based diet does not increase these risks): Low carb, high protein diets increase cardiovascular disease risk: High intake of animal protein significantly associated with greater risk of gestational diabetes mellitus, whereas high intake of plant protein reduced the risk: High intake of saturated fat associated with a number of risk factors: High total and animal protein intake associated with increased risk of type 2 diabetes: Dietary cholesterol increases paraoxonase 1 enzyme activity (associated with cardiovascular and other diseases): The consumption of animal fat appears to increase the growth of gut bacteria that turn bile acids into carcinogens: Aortic fatty streaks strongly related to both total and LDL cholesterol, as well as high blood pressure: Diets rich in saturated fat cause obesity and insulin resistance: Excessive intake and saturated and trans fats is a risk factor for cardiovascular disease, insulin resistance, and obesity: Animal products contain naturally occurring trans fats: Trans fat intake, regardless of source, increases heart disease risk: Animal-based trans fat can increase cancer risk: High intake of animal-based trans fat can adversely affect cholesterol: Very high intakes of animal trans fat reduce cholesterol absorption (allowing more cholesterol to enter blood circulation): All trans fatty acids (natural or industrial) raise the ratio of LDL to HDL cholesterol: Problems with the study showing no link between saturated fat and heart disease (and supported by the National Dairy Council): There are no tolerable upper levels for saturated fat, trans fat, and dietary cholesterol (because they all increase LDL cholesterol concentration): Increased dairy and meat consumption are major risk factors for developing type 2 diabetes: Meat and dairy can cause acne: Diet rich in saturated fat induces obesity-linked proinflammatory gene expression profile: High cholesterol intakes may have undesirable effects related to the development of coronary artery disease: A high-fat diet coordinately downregulates genes required for mitochondrial oxidative phosphorylation in skeletal muscle: Saturated and trans fatty acids can contribute to disease progression in chronic inflammation, autoimmunity, allergy, cancer, atherosclerosis, hypertension, heart hypertrophy, and other metabolic and degenerative diseases: Saturated fat may decrease insulin sensitivity: High protein intake can increase overweight/obesity risk: Protein ingestion causes insulin resistance: High fat diet can promote insulin resistance: A single high fat meal impairs endothelial function: High dietary fat can cause blood coagulation: High cholesterol level is risk factor for Alzheimer’s disease: High blood pressure and cholesterol level increase Alzheimer’s disease risk: Reduction in cholesterol level benefits stroke, total, and cardiovascular mortality risk: Low dietary folate may be risk factor for severe depression: High intake of animal fat can increase kidney disease risk: Intake of saturated fat (as cream) induces inflammation and plasma endotoxins: High fat meal induces low-grade endotoxemia (contributing to inflammation and atherosclerosis): High fat diet may contribute to chronic airway and lung inflammatory diseases: Substituting saturated fat for unsaturated fat impairs insulin sensitivity: High protein diets may increase coronary artery disease risk, body fat, and inflammatory and coagulation pathways: Low carb, high fat, high protein diet has negative effect on artery reactivity: Low carb diets high in animal protein and fat may increase type 2 diabetes risk: Animal protein associated with long-term weight gain: Diets rich in saturated fat cause obesity and insulin resistance: Dietary fat and cholesterol accelerate atherosclerosis by increasing oxidized LDL: Type 2 diabetes increases risk of heart disease or stroke by two to four times (vegans/ vegetarians have lower risk of diabetes, and diets high in (saturated) fat and animal products increase risk of diabetes): Saturated fat has a negative effect on reverse cholesterol transport: High cholesterol levels can cause brain degeneration: Lower cholesterol levels can prevent Alzheimer’s disease: Endothelial dysfunction may be involved in the development of AD: There is a positive association between cholesterol and AD: Intracranial atherosclerosis can contribute to development of AD: High total cholesterol is a risk factor for AD: Dietary fat can increase breast cancer risk: Consumption of animal foods positively linked to breast cancer mortality: High consumption of animal foods associated with increased colon cancer mortality: High animal protein intake associated with increased risk of inflammatory bowel disease: Increased dietary intake of animal protein can increase risk of Crohn’s disease: High dietary intakes of total fat and meat associated with increased risk of Crohn’s disease and ulcerative colitis: Total fat intake positively associated with Crohn’s disease risk: High animal protein intake associated with increased risk of ulcerative colitis (relapse): High fat intake can increase risk of cancer (mortality), risk of atherosclerosis, obesity, hypertension, diabetes, gallbladder disease: Total and saturated fat intake strongly associated with breast, colon, prostate cancer: The amount of dietary cholesterol and saturated fat is the major determinant of atherosclerosis and heart disease, and fat intake is directly related to obesity and breast cancer: Fat intake is a determinant of breast cancer: Consumption of animal fats is implicated in breast and bowel cancer: The evidence strongly supports the low-fat diet as the optimal choice for the prevention of weight gain and obesity: Total fat, animal protein, and dietary cholesterol associated with breast, endometrial, prostate, lung, laryngeal cancers: High saturated fat intake can increase cancer risk: Diets rich in animal products may promote endometrial cancer: Diets high in red meat and eggs increase risk of colon cancer: High red meat and dairy consumption can double risk of colon cancer (whereas plant foods are protective): A high meat/fat/dairy diet may increase the risk of ovarian cancer and skin cancer: Saturated fat consumption associated with lung cancer in non-smoking women: Low consumption of plant foods, and high consumption of red meat, total fat, and cholesterol increase lung cancer risk: Fat-rich foods associated with increased lung cancer risk: Dietary cholesterol intake may cause colon cancer: High intake of saturated fat and cholesterol associated with increased heart disease risk, while high fiber intake decreases this risk: Dietary cholesterol is directly related to heart disease mortality: Eggs and meat have significant positive association with all-cause mortality in healthy population: Reducing saturated fat reduces total and LDL cholesterol: High saturated fat intake associated with higher LDL cholesterol and risk of atherosclerotic vascular disease mortality: High cholesterol levels increase joint inflammation: High fat meal can increase risk of acid reflux: Meat and high fat foods increase risk of esophageal cancer: Consumption of non-vegetarian foods is an independent predictor of gastro-esophageal reflux disease: Non-vegetarian diet is associated with reflux esophagitis: High fiber intake protective against esophageal cancer: An increased homocysteine level and low folate level are strong independent risk factors for Alzheimer’s disease and dementia and osteoporotic fractures: Virus in cattle linked to breast cancer: Reducing saturated fat can reduce risk of dying from prostate cancer: Saturated fat intake is significant risk factor for type 2 diabetes: Atherosclerosis increases in Eskimos with increased intake of saturated fat: Animal food consumption can increase endometrial cancer risk: In a population with low fat intake, increased dietary fat intake can increase heart disease risk: Restricting animal (but not plant) protein intake can prevent recurrent kidney stones and kidney function decline: Animal rather than vegetable protein increases pressure on kidneys: Reducing saturated fat reduces heart disease risk: Higher intake of fat and cholesterol can increase Parkinson’s disease risk: Total and saturated fat and dietary cholesterol should be reduced to treat thrombotic diseases of artery and vein: Men with low cholesterol have reduced risk of high-grade prostate cancer: Women (not just men) with high cholesterol have reduced sexual function: Total meat intake directly associated with lung cancer, while total fruit and vegetable intake inversely associated with lung cancer: Meat and eggs increase risk of stroke: Low carb, high protein and high fat diet is associated with poorer small artery vascular reactivity: High protein omnivorous diets can restrict coronary blood flow, while high carb vegetarian diets improve coronary blood flow: High intake of animal protein associated with increased risk of heart disease in ‘healthy’ men: Heme iron (but not total iron) associated with increased risk of heart disease: Higher intake of heme iron increases cancer risk: High heme iron intake can increase risk of fatal acute myocardial infarction: High heme iron intake (but not total iron or non-heme iron) significantly associated with risk of type 2 diabetes: Significant positive dose-response association between heme iron intake and colorectal cancer: High heme iron intake associated with increased endometrial cancer risk: Inflammatory diet is associated with higher depression risk: High total and animal protein intake increases risk of type 2 diabetes: Low carb diets high in animal protein and fat increase type 2 diabetes risk: Leucine-rich dairy and animal proteins can increase type 2 diabetes risk: High fiber intake significantly reduces cardiovascular and heart disease risk: High intakes of cholesterol and saturated fat increase heart disease mortality: Intake of animal foods, total protein, dietary cholesterol, and less plant based carbs are predictors of heart disease: High fat meal (rather than high carb meal) impairs endothelial function: Ingestion of fat induces angina in heart disease patients: High fiber, high carb meal improves endothelial function: Injecting fat into the blood stream decreases vascular reactivity: Very low meat intake associated with greater longevity (3-6 years): Animal protein increases risk of bladder cancer, while plant protein decreases risk: Olive oil, and a high fat diet, adversely affect endothelial function: Endothelial function improves by lowering cholesterol levels below current guidelines: Consumption of a saturated fat rich meal is harmful to the endothelium: Diets low in fat (especially saturated fat) improve endothelial function: Reducing saturated fat intake reduces body fat: Substituting saturated fat with unsaturated fat can induce a small but significant loss of body weight and fat mass without a significant change in total calorie or fat intake: Compared with a high carb meal, a high fat meal can modify endothelial functions towards a more atherogenetic profile: High fat diet prompts immune cells to start eating connections between neurons: Replacing sources of animal protein with plant protein leads to modest improvements in glycemic control in diabetic individuals: High fat meal induces low-grade endotoxemia and can induce postprandial inflammation and contribute to atherosclerosis: Saturated fat intake can increase insulin resistance: Increased saturated fat consumption results in increased mortality risk: Cream, but not water or orange juice, increases endotoxin concentrations and may contribute to insulin resistance and atherosclerosis: High saturated fat diet impairs endothelial function, compared with healthy fat or high carb low fat diets; high saturated fat diet can also increase inflammation: High fat Atkins diet has worse biological effects than an Ornish diet: Dietary advanced glycation end-products (found mostly in high protein/fat foods like meat) may suppress sirtuin enzyme activity contribute to age-related brain volume loss: High animal product intake leads to higher colon cancer risk: Diets high in (animal) fat and protein and low in carbs increase colon cancer risk: High meat and seafood consumption associated with increased risk of gout: Higher levels of meat and seafood consumption associated with higher serum levels of uric acid: Changing from beef to fish/poultry consumption may not change cholesterol levels:

Meat Harm

Organic meat contains same amount of carcinogens (if not more) than nonorganic meat: Health costs attributable to meat consumption are substantial: Daily meat consumption increases ischemic heart disease risk threefold: Meat-eating is a risk factor for developing diabetes: Maternal beef consumption can adversely affect her son’s reproductive capacity: Bacon and skinless chicken associated with bladder cancer: Poultry and fish increase risk for gout: Eating meat can double risk of dementia: Higher meat intake associated with acute myeloid leukemia: Iron in meat linked to heart disease: Meat consumption increases bladder cancer risk: A foodborne infection originates in meat and poultry: Meat consumption associated with breast cancer risk: Meat consumption (especially red meat) increases endometrial cancer risk: Choline intake (found in meat, dairy, and eggs) leads to increased risk of lethal prostate cancer: Increased meat intake increases carcinogens in the bowels: Meat products are a major contributor to dietary flame retardant chemical (pollutant) intake: High intake of animal protein associated with longterm weight gain: Chicken virus associated with obesity: Meat cooked at high temperatures can cause cancer: Red meat and dairy should be avoided because they are high in saturated fat: Some bacteria in ground beef cannot be killed: Fecal matter in beef: Possible link between red meat consumption and cancer risk: Regular consumption of red meat (unprocessed or especially processed) leads to premature death: L-carnitine in red meat may be linked to heart disease: Consumption of processed meats (but not red meats) is linked to increased risk of coronary heart disease: Total and saturated fat intake, as well as frequent consumption of processed meats, associated with increased risk of type 2 diabetes: Red and processed meat intakes associated with modest increases in total mortality, cancer mortality, and CVD mortality: Canadian Cancer Society says that red and processed meats can cause cancer: Higher red meat intake may increase breast cancer risk: Red meat consumption (especially processed) is associated with higher risk of type 2 diabetes: Red meat consumption increases risk of colon cancer: Consumption of beef and dairy may lead to lung cancer: Chunks of feces are making it through USDA’s meat plant inspection program: 60f8bb94-0f58-11e3-85b6-d27422650fd5_story.html High consumption of red and processed meat may increase colon or colorectal cancer risk: High meat intake may cause colorectal cancer: High consumption of meat (red or white) is associated with higher risk of thyroid cancer: Higher consumption of red meat leads to higher risk of esophageal cancer: Consumption of red and/or processed meat increases risk of stroke: Red and processed meat intake is directly associated with risk of obesity: Total meat consumption associated with weight gain (with adjustments for caloric intake): High consumption of processed meat increases risk of oral cavity and oropharynx cancer: Increased consumption of processed meat causes increased risk of stomach cancer: Beef consumption increases total cholesterol and blood pressure in strict vegetarians: Red and processed meat consumption associated with increased risk of renal cell cancer in women: Greater red meat intake is associated with unfavorable plasma concentrations of inflammatory and glucose metabolic biomarkers in diabetes-free women: High consumption of red meat is associated with higher circulating levels of certain biomarkers related to glucose metabolism, oxidative stress, inflammation, and obesity: Increasing red meat consumption over time is associated with increased risk of type 2 diabetes: Bacon (along with undercooked chicken and eggs) now sometimes contains salmonella: Antibiotic-resistant infections (caused by feeding antibiotics to factory farmed animals) may kill 10 million people every year by 2050: A red meat-derived glycan promotes inflammation and cancer progression: Higher intakes of pork and chicken can increase BMI: Red and processed meat intake associated with increased risk for pancreatic cancer: Red meat intake increases colon cancer risk: Red and processed meats increase risk for type 2 diabetes: The Paleo diet worsens cholesterol levels: Red and processed meat increase women’s disease risk: Processed meat products may lower sperm quality: Reduced consumption of red and processed meat benefits health: Red meat intake linked to kidney cancer: A carcinogen in grilled chicken may worsen breast cancer: E. coli from chicken causes urinary tract infections: Consumption of beef 4 times a week associated with doubled risk of heart disease compared to vegetarians: Consumption of cured/smoked meat and fish may increase leukemia risk: Cured and broiled meat consumption by mother during pregnancy, and then child, may increase childhood cancer risk: Hot dog consumption may increase childhood leukemia risk: Maternal consumption of processed meats may increase child brain tumor risk: Red meat consumption linked to colorectal cancer: Eating cured meat associated with increased risk of lung disease: Meat can contain carcinogens: Meat intake linked to ovarian cancer in SDAs: Red and white meat intake increase colon cancer risk in low-risk population (SDAs): Meat and saturated fat intake can increase blood viscosity: High red meat intake increases heart disease risk: Convincing link between red and processed meats and colon cancer: Higher intake of meat saturated fat associated with increased CVD risk: Stroke risk can be reduced by replacing red meat with other dietary protein: High heme iron intake may increase risk of stroke: Red meat may increase risk of metabolic syndrome and cardiovascular disease: Red meat consumption associated with metabolic syndrome, insulin resistance, obesity, hypertriglyceridaemia, lipid peroxidation: Heme iron intake associated with heart disease: Consumption of beef can adversely affect blood pressure and lipid levels in vegetarians: Heme iron in red meat promotes colon cancer: High intake of high purine foods (mostly meats) can increase serum levels of uric acid: High uric acid levels can promote inflammation and gout: High serum uric acid level is a risk factor for mortality from all causes, total CVD, and stroke: Increased uric acid levels are markers of increased CVD risk: High uric acid levels are associated with hypertension: Meat can contribute to inflammatory bowel disease: High meat intake can increase risk of ulcerative colitis: Among children, consumption of hot dogs once or more per week is associated with increased brain tumor risk, and consumption of hamburgers once or more per week is associated with increased leukemia risk: Intake of hot dogs (by child or father) increases risk of childhood leukemia: Total and processed meat consumption directly related to the risk of stomach, colon, rectum, pancreas, lung, breast, testis, prostate, kidney, and bladder cancer, and leukemia: Consumption of red meat associated with increased lung cancer risk, even after controlling for many other variables: High red meat intake can increase breast cancer risk: Red meat intake can increase colorectal cancer risk: Red meat consumption has a negative effect on body odor: Some undigested meat protein can reach the colon and have adverse effects: Fermentation of meat protein in the colon can be harmful to health: Meat can contribute to inflammatory bowel disease through the production of hydrogen sulfide: Total, red, and processed meat intake increases gastric cancer risk: Pork can contain toenails, hair, and feces: Red and processed meat can cause cancer: WHO says processed and red meat can cause cancer: Higher intake of red meat can increase risk of aggressive prostate cancer: (Red) Meat consumption can increase lung cancer risk: Very well done meat can increase prostate cancer risk: Diets high in meat can cause colorectal cancer: Fried, barbecued, salted meat increase lung cancer risk: Meat cooked at high temperatures increases pancreatic cancer risk: A high meat diet raises cholesterol and uric acid levels: Breast cancer risk increases by 56% for each additional 100 g/day of meat consumption: Meat protein is associated with increased risk of heart disease: The risk of essential tremor in male meat-eaters is 20 times the risk in vegans/vegetarians: Chicken consumption can trigger Guillain-Barre syndrome, a rapid and life-threatening paralysis: A chicken virus may cause obesity in some humans: Consumption of red and processed meat increases colorectal cancer risk: The majority of retail pork was contaminated with antibiotic-resistant strains of the foodborne bacteria Yersinia: 92% of chicken samples were contaminated with fecal residue (detected by laser imaging): American meat can be highly contaminated with bacteria and fecal matter (17% of turkey products contaminated with salmonella, just under 50% of chicken products contaminated with campylobacter, and most chicken/turkey/beef/pork products have E. coli): Consumption of chicken can increase risk of prostate cancer recurrence: Frequent consumption of bacon increases bladder cancer risk: Increased meat consumption can increase pancreatic cancer risk (due to exposure to dietary mutagens): Consumption of meat may increase breast cancer risk: Processed meat can be a powerful multiorgan carcinogen: Salted meat intake can increase risk of several cancers: High consumption of red and especially processed meat may increase all-cause mortality: Processed and red meat consumption can increase cardiovascular disease and all-cause mortality: Neither unprocessed red meat nor processed meat consumption is beneficial for cardiometabolic health: Phosphate preservatives injected into poultry are arterial toxins and dramatically increase the growth of food poisoning Campylobacter bacteria: High intakes of (processed) red meat increase risk of type 2 diabetes: Association between red meat and colorectal cancer is due to heme iron: High consumption of total and red meat associated with type 2 diabetes: 9/10 retail turkey samples contaminated with fecal bacteria: Eating pork can result in infection with pork tapeworm brain larvae parasites: 20% of retail pork samples tested positive for the growth-promoting drug Ractopamine: There can be wart- and cancer-causing viruses in meat: Infectious hepatitis E virus found in retail pork products: Positive association between meat consumption and risk of obesity:

Dairy Harm

Dairy products should not be recommended in a healthy vegetarian diet: Milk consumption can promote chronic diseases: A childhood diet rich in dairy products is associated with increased risk of colorectal cancer in adulthood: Dairy infant formula is a major risk factor for childhood obesity: Drinking milk may cause insulin resistance and metabolic syndrome: The milk protein casein causes proliferation of prostate cancer cells: High intakes of dairy and calcium may increase prostate cancer risk: Milk consumption may increase IGF-1 levels: Milk and dairy consumption is correlated with prevalence of multiple sclerosis: Dairy consumption may increase risk of Parkinson’s disease: Increased dairy consumption increases weight: Milk can cause acne: Dairy consumption may increase gastric cancer risk: Higher consumption of dairy may increase cancer risk: Ingestion of fatty dairy products raises LDL cholesterol three times more than HDL cholesterol: Higher intake of dairy foods can increase prostate cancer and all-cause mortality: High fat dairy intake can increase breast cancer mortality: Yogurt does not improve health: Drinking milk associated with bone fractures and death: Each additional glass of milk per day during teenage years is associated with 9% higher risk of hip fracture in men: Dairy milk proteins can trigger type 1 diabetes: High intake of low fat dairy products may increase female infertility risk: Dairy products may increase testicular cancer risk: Cheese intake linked to ovarian cancer in SDAs: High milk intake associated with higher mortality and fracture incidence: Dairy intake can increase breast cancer risk: Increased dairy consumption is a major risk factor for prostate cancer: Dairy intake linked to acne and cancer: Milk can provoke ulcerative colitis: Milk-free diet is beneficial to patients with ulcerative colitis: Dairy can increase dietary levels of flame retardant chemicals (pollutants): Increasing dairy consumption increases weight: Milk counteracts the favourable effects of tea: Milk can block absorption of berry nutrients: Cheese manufacturers use maggots to give cheese certain flavours and aromas: Bovine milk contains considerable quantities of hormones: High intake of dairy fat increases heart disease risk: Dairy consumption can increase testicular cancer risk: Milk consumption can increase mucus production, and asthma can improve on a non-dairy diet: Milk consumption in infants can increase risk of crib death: Dairy milk can cause (childhood) constipation and anal fissures: High intake of dairy can increase prostate cancer risk

Egg Harm

Eggs and cholesterol increase cardiovascular disease and all-cause mortality Men who eat 2.5 eggs or more per week have 81% higher chance of developing lethal prostate cancer: Egg consumption linked to coronary artery calcification: High levels of daily egg consumption are associated with increased risk of type 2 diabetes: Egg consumption may increase ovarian cancer risk: Egg consumption associated with increased breast cancer risk: Fried egg consumption may increase bladder cancer risk: Frequent egg consumption may increase risk of heart failure: Regular egg yolk consumption should be avoided by people at risk of CVD: Daily egg consumption increases total and LDL cholesterol: Eggs increase risk of heart disease: High egg intake is associated with increased risk of type 2 and gestational diabetes: Egg consumption associated with increased fatal colon cancer risk in SDAs: Egg yolks may increase carotid plaque to 2/3 the level of smoking: Egg consumption is risk factor for gastroesophageal reflux disease: Long-term regular consumption of many eggs is harmful: Consumption of eggs can double risk of prostate cancer recurrence: There is a dose-response positive association between egg consumption and the risk of cardiovascular disease and type 2 diabetes: Egg intake can increase risk of several cancers: Eating 3 or more eggs per week can increase risk of type 2 diabetes:


This article was originally authored by Greg Fuller and copyedited by Isaac Nickerson. The contents may have been edited since that time by others.