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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.
Colorectal cancer is more likely to occur in individuals who are heavy or moderate drinkers of alcohol.
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 consistently consume large amounts of trans-unsaturated fats are highly vulnerable to ulcerative colitis.
Individuals who regularly consumed high quantities of fermented milk products are highly vulnerable to colorectal cancer.
Diets rich in vitamins and fibers are associated with low stomach cancer risk.
Decreased colorectal cancer risk is associated with increased dietary intake of folate.
High consumption of diets rich in folic acid may inhibit the development cancerous cells in the pancreas.
High intake of isoflavone-rich foods, such as soy foods, may cut down colorectal cancer risk.
