Oncology

Health - Food - Science - Community

Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies.

High intake of red and processed meats may increase lung cancer risk.

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Dietary risk factors for colorectal cancer in Brazil: a case-control study.

Individuals on diets rich in meat and devoid of fruits, vegetables, and whole grains are highly susceptible to colorectal cancer.

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Dietary fat intake and risk of epithelial ovarian cancer.

Women who frequently consume saturated fats and cholesterol-rich foods may have a high tendency of developing ovarian cancer.

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Food groups and renal cell carcinoma: results from a case-control study.

High consumption of diets rich in vegetables and tomatoes may cut down renal cancer development risk.

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The effects of dietary intake of fruits and vegetables on the odds ratio of lung cancer among Yunnan tin miners.

Increased intake of fruits and vegetables may reduce the risk of developing lung cancer among high-risk individuals, such as miners.

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Diet and adenocarcinoma of the lung: a case-control study in Uruguay.

Regular ingestion of diets rich in foods of plant origin may confer significant protection against the development of lung cancer.

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Fried, well-done red meat and risk of lung cancer in women (United States).

Regular intake of diets high in red meat, paricularly fried and well-cooked meat, may increase women’s susceptibility to lung cancer.

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Lung cancer risk and red meat consumption among Iowa women.

Women who consistently consume large servings of red meat are highly vulnerable to lung cancer.

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Salt-preserved foods and risk of gastric cancer.

Frequent consumers of salty foods may have a high tendency to develop stomach cancer.

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Vegetarianism, dietary fiber, and gastro-intestinal disease.

Increased consumption of vegetarian diets may cut down the risk of gastro-intestinal diseases, such as gall stone, constipation, diverticular disease, and cancer.

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Dietary fiber intake associated with reduced risk of esophageal cancer in Xinjiang, China.

Consistent consumption of high fiber diets may reduce the likelihood of developing esophageal cancer.

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Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies.

Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.

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