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Meat subtypes and their association with colorectal cancer: Systematic review and meta-analysis.

Frequent consumption of meat, such as beef and lamb, may increase an individual's susceptibility to colorectal cancer.

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Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies.

A surge in the risk of gastric cancer is associated with high intake of red and processed meat products, such as beef, bacon, and sausage.

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