Colon
Health - Food - Science - Community
High exposure to second-hand smoke may be a significant risk factor for colorectal cancer.
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Cigarette smoking may raise the odds of acquiring colorectal cancer in both men and women.
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Regular consumption of diets low in fiber-rich plant foods, such as fruits, vegetables, and whole grains may increase colon cancer risk.
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Generous intake of whole grains and fiber-rich foods, such as fruits, vegetables, legumes, and cereals, may help guard against the development of colorectal cancer.
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Alcohol consumers are more likely to develop colorectal cancer than non-consumers of alcoholic beverages.
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Consistent consumption of diets high in allium vegetables, such as onions and garlic, may help inhibit the development and proliferation of cancerous cells and adenomatous polyps in the colon and rectum.
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High intake of cruciferous vegetables, especially broccoli, may cut down the risk of developing colorectal neoplasms and cancer.
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Meat consumption and colorectal cancer risk: dose-response meta-analysis of epidemiological studies.
Consistent consumption of red and processed meats may raise the odds of developing colorectal cancer.
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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.
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Regular consumers of alcohol are highly predisposed to colorectal cancer.
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High colorectal cancer risk is associated with tobacco smoking.
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Individuals on high meat diets are highly vulnerable to colorectal cancer.
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