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Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies.

Individuals on high meat diets are highly vulnerable to colorectal cancer.

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Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies.

High intake of red and processed meats may increase lung cancer risk.

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Dietary risk factors for colorectal cancer in Brazil: a case-control study.

Individuals on diets rich in meat and devoid of fruits, vegetables, and whole grains are highly susceptible to colorectal cancer.

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Food groups and renal cell carcinoma: results from a case-control study.

High consumption of diets rich in vegetables and tomatoes may cut down renal cancer development risk.

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The effects of dietary intake of fruits and vegetables on the odds ratio of lung cancer among Yunnan tin miners.

Increased intake of fruits and vegetables may reduce the risk of developing lung cancer among high-risk individuals, such as miners.

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Diet and adenocarcinoma of the lung: a case-control study in Uruguay.

Regular ingestion of diets rich in foods of plant origin may confer significant protection against the development of lung cancer.

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Fried, well-done red meat and risk of lung cancer in women (United States).

Regular intake of diets high in red meat, paricularly fried and well-cooked meat, may increase women’s susceptibility to lung cancer.

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Lung cancer risk and red meat consumption among Iowa women.

Women who consistently consume large servings of red meat are highly vulnerable to lung cancer.

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Salt-preserved foods and risk of gastric cancer.

Frequent consumers of salty foods may have a high tendency to develop stomach cancer.

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Vegetarianism, dietary fiber, and mortality.

High consumption of vegetarian diets may decrease the likelihood of dying from heart disease. This study evaluated the association between regular ingestion of vegetarian and high-fiber diets and mortality risk. Using validated food frequency questionnaires, researchers collated and analyzed dietary data of 10,943 subjects for 7 years. The mortality hazard ratio of each participant in...
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Heart disease in British vegetarians.

Vegetarians are less likely to develop cardiovascular diseases, such ischemic heart disease, and die from cardiovascular-related causes than non-vegetarians.

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Dietary fiber intake associated with reduced risk of esophageal cancer in Xinjiang, China.

Consistent consumption of high fiber diets may reduce the likelihood of developing esophageal cancer.

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