If you’ve been avoiding meat for a while, you may be ready to reconsider.
Bacon is delicious, and while there’s no doubt that the meat has some nutrients and health benefits, there are some concerns.
First of all, bacon has been linked to prostate cancer.
In a 2014 study published in The Journal of the American Medical Association, researchers at the University of Pittsburgh School of Medicine found that bacon consumption had been linked with prostate cancer risk.
And there is some evidence that bacon may have increased risk of certain cancers, like colon cancer.
But that study, as well as the earlier ones, have been limited in their ability to definitively link bacon to prostate cancers.
More recently, a review published in the Journal of Nutrition, Diet and Metabolism found that, while the health benefits of bacon may be substantial, bacon consumption may be associated with lower rates of cancer in older adults.
It was this second finding that prompted researchers to look at how to reduce bacon consumption, and they found that adding a dose of the antioxidant flavonoids known as quercetin to a serving of bacon was beneficial.
Quercetins are known to help the body fight inflammation and protect the liver from damage.
When the body’s immune system is in a compromised state, it turns to the liver for repair.
As the body recovers from a damaged tissue, it produces quercaproic acid, which is the major component of quercaps, which are compounds in bacon.
Quercetin helps to prevent inflammation, so it’s good for the body.
Querycetins also help to protect the pancreas from damage, and so they’re important for preventing and treating cancer.
One of the studies in this review, published in Nutrients, was a small, randomized trial of more than 1,000 participants in the United States.
Researchers found that querceta, the main ingredient in bacon, helped reduce prostate cancer incidence by 24% in men and 32% in women who had been diagnosed with prostate carcinoma.
The other study, published online in Cancer Research, also found that men who consumed a serving a day of bacon had lower prostate cancer risks than those who didn’t.
The researchers also found a decrease in prostate cancer in men who also consumed quercetein, which was a mixture of quercesole and quercetsin.
In fact, one of the researchers in this study, Dr. Raul Gallego, said that this reduction in prostate cancers was due to the quercetric acid in the bacon.
The study found that the reduction in cancer rates was similar to that found with fish oil supplements, which were proven to be effective at reducing cancer risk and also protect against prostate cancer and cardiovascular disease.
However, these studies didn’t address whether bacon consumption was linked to other health issues like diabetes, obesity, and type 2 diabetes.
The studies that examined the health effects of bacon in humans did find that there were some effects that may help prevent or mitigate some of these problems, like reducing inflammation, reducing inflammation and insulin resistance, and helping to protect against the damage that occurs during aging.
And these effects were not limited to the prostate.
In another study published online by the American Journal of Clinical Nutrition, researchers found that a serving per day of a type 2 diabetic diet was associated with reduced risk of death from cardiovascular disease, and that the type 2 diet also reduced the risk of diabetes.
And the study, conducted in Denmark, also looked at the health effect of bacon as it was eaten in a variety of countries around the world.
The Danish researchers found no significant effects of the diet on cancer or mortality.
In one of these studies, researchers followed up on the participants for five years and found that people who ate a moderate or low-fat diet also experienced reduced risk for cancer.
People who consumed the highest amounts of bacon were also more likely to be in good health.
But these results are limited.
For one thing, the Danish researchers didn’t ask people about their intake of bacon, so their results could be due to chance or confounding factors.
Another limitation of the Danish study is that it only included men, so the results could not be extrapolated to women or people who had certain health conditions.
It’s also possible that the health risks associated with bacon consumption could have a different effect on men than women, and those results might also differ based on the way that the bacon was prepared.
Still, the results of this Danish study suggest that bacon is not as bad for your health as we thought.