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Increased consumption of alcohol may elevate colorectal cancer risk.
Alcohol consumption may increase colorectal cancer risk.
Heavy alcohol drinkers are more likely to develop colorectal cancer than non-consumers of alcoholic beverages.
Individuals who consistently consume large amounts of eggs are highly vulnerable to colon, rectal, and colorectal cancer.
Individuals who regularly consume diets high in cereal, fruit, and vegetable fibers are less likely to develop colon, rectal, and colorectal cancers.
Individuals who regularly consumed high quantities of fermented milk products are highly vulnerable to colorectal cancer.
Decreased colorectal cancer risk is associated with increased dietary intake of folate.
High intake of isoflavone-rich foods, such as soy foods, may cut down colorectal cancer risk.
High intake of red and processed meat may promote the development of colorectal cancer in men and women.