Health - Food - Science - Community
A surge in colorectal cancer risk is associated with regular consumption of diets rich in well-cooked red meat and processed meat products.
High meat eaters may have higher colorectal cancer risk than regular consumers of fruits, vegetables, and low-fat diets.
Consistent consumption of high meat diets may raise the odds of acquiring esophageal and non-cardia type of gastric cancer.
Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.
Generous consumption of processed and unprocessed red meat may promote the development of cancerous cells and tumors in the esophagus.
Consistent consumption of red and processed meats may raise the odds of developing colorectal cancer.
Colon cancer is more likely to occur in individuals who are high consumers of red meat than in those who rare- or non-consumers of red meat.
Individuals on high meat diets are highly vulnerable to colorectal cancer.
High intake of red and processed meats may increase lung cancer risk.
High consumption of diets rich in vegetables and tomatoes may cut down renal cancer development risk.
Regular ingestion of diets rich in foods of plant origin may confer significant protection against the development of lung cancer.