2017 literature review indicated there are numerous potential carcinogens of colorectal tissue in red meat, particularly those in processed red meat products, such as N-nitroso compounds, polycyclic aromatic hydrocarbons (PAHs), and heterocyclic amines (HCAs). Cooking meat with "high-temperature methods, such as pan frying or grilling directly over an open flame", also causes formation of PAHs and HCAs. Cardiovascular disease and stroke Red meat consumption is associated with an increased risk of coronary heart disease, high blood pressure and stroke, but it is unclear whether the effect is causal. Factors associated with increased stroke risk from consuming red meat include saturated fats that increase levels of blood cholesterol, LDL cholesterol, triglycerides, and heme iron, which may precipitate atherogenesis in cerebral arteries, leading to stroke. Diabetes A 2022 umbrella review found that four additional 100g of red meat intake per day, was associated with a 17% increased risk of diabetes. A 2022 review of randomized control trials found that eating red meat does not increase risk factors for diabetes mellitus. Another review found that eating red meat does not worsen biomarkers of glycemic control or inflammation in adults at risk for cardiometabolic disease. However, 2017 prospective studies showed that daily consumption of 85 grams of red meat and 35 grams of processed red meat products by European and American consumers increased their risk of type 2 diabetes by 18–36%, while a diet of abstinence of red meat consuming whole grains, vegetables, fruits, and dairy was associated with an 81% reduced risk of diabetes. One study estimated that "substitutions of one serving of nuts, low-fat dairy, and whole grains per day for one serving of red meat per day were associated with a 16–35% lower risk of type 2 diabetes". References External links IARC Group 2A carcinogens Meat sv:Kött#Rött och vitt kött