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An updated review of the epidemiological evidence that cigarette smoking increases risk of colorectal cancer.

​The odds of developing colorectal cancer may be tilted against cigarette smokers.

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Cigarette smoking and colorectal cancer mortality in the cancer prevention study II.

​Cigarette smokers may have a high tendency to suffer from colorectal cancer-related deaths.

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Risk of colorectal cancer associated with active smoking among female teachers.

​Women who are cigarette smokers may be more susceptible to colorectal cancer than their colleagues who are never smokers.

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Three Reasons to Eat a Low-Fat Vegan Diet

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Following a dietary pattern that promotes the consumption of low-fat, plant-based foods may help ward off a host of chronic diseases. According to the Center for Disease Control and Prevention (CDC), chronic disease is the leading cause of death and disability in the United States, killing over 1.5 million Americans every year. About 45% of the pop...

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Case-control study on beneficial effect of regular consumption of apples on colorectal cancer risk in a population with relatively low intake of fruits and vegetables.

​Frequent consumption of apples may help to ward off colorectal cancer.

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An apple a day may hold colorectal cancer at bay: recent evidence from a case-control study.

​Consuming generous servings of apple daily may improve an individual's chances of preventing colorectal cancer

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Pickled meat consumption and colorectal cancer (CRC): a case-control study in Newfoundland and Labrador, Canada.

​A significant increase in colorectal cancer risk is associated with consistent consumption of pickled red meat.

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Flavonoid intake from vegetables and fruits is inversely associated with colorectal cancer risk: a case-control study in China.

​Increased intake of dietary flavonoids from fruits and vegetables may help halt the onset of colorectal cancer.

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Association between habitual dietary flavonoid and lignan intake and colorectal cancer in a Spanish case-control study (the Bellvitge Colorectal Cancer Study).

​Consistent consumption of foods packed with dietary flavonoids and lignans may improve an individual's chances of avoiding colorectal cancer.

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Cruciferous vegetables and cancer risk in a network of case–control studies.

​Adequate consumption of cruciferous vegetables may help guard against the development of kidney, pharyngeal, oral, esophageal, and colorectal cancers.

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Legume Consumption and Colorectal Adenoma Risk: A Meta-Analysis of Observational Studies.

​Frequent consumers of legumes may be less prone to develop colorectal adenomas and cancer.

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Dietary legume consumption reduces risk of colorectal cancer: evidence from a meta-analysis of cohort studies.

​Generous intake of legumes may help cut down an individual's risk of developing colorectal cancer.

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