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The distinction between red meat and processed meat is critical: while unprocessed red meat presents carcinogenic risks primarily through heme iron content and formation of compounds during high-temperature cooking, processed meats carry additional risks from curing agents (nitrites/nitrates) and smoking-derived contaminants

In this study, we recapitulate the updated knowledge on the chemistry and biology of glycine betaine and TMAO with respect to human health and disease

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