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Elevated risk of colorectal cancer may be found among regular consumers of processed meat.
Excluding red and processed meat from our diet can increase our odds of staying free from colorectal cancer.
Adherence to a diet that promotes the consumption of red and processed meat products may drive up the risk of colorectal cancer.
Eating red and processed meats is tied to higher mortality risk among patients with lung and upper aerodigestive tract cancer.
Egg consumers may have higher chances of dying prematurely from cancer, cardiovascular ailments, and other chronic diseases.
Daily consumers of red meat may be highly prone to suffer from colorectal cancer.
Exercising regularly may help with breast cancer prevention.
Loading our plates with generous amounts of red and processed meats may trigger the development of different forms of cancer, including lung, colorectal, breast, liver, and endometrial cancer.
Fondness for meat may lead to a spike in lung cancer risk in men.
Avid consumers of salted foods, such as salted meat and fat, may have a high propensity to come down with esophageal cancer.
