Colorectal Cancer

Health - Food - Science - Community

Egg consumption and mortality from colon and rectal cancers: an ecological study.

​Generous consumers of eggs may have a high tendency of dying from colorectal cancer.

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Dietary intake of fiber and decreased risk of cancers of the colon and rectum: evidence from the combined analysis of 13 case-control studies.

​A high-fiber diet may help to slash the risk of developing colorectal cancer.

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Higher intake of carotenoid is associated with a lower risk of colorectal cancer in Chinese adults: a case-control study.

​A decline in colorectal cancer risk is associated with high dietary intake of foods containing carotenoids, such as α-carotene, β-carotene, β-cryptoxanthin, and lycopene.

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An updated review of the epidemiological evidence that cigarette smoking increases risk of colorectal cancer.

​The odds of developing colorectal cancer may be tilted against cigarette smokers.

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Cigarette smoking and colorectal cancer mortality in the cancer prevention study II.

​Cigarette smokers may have a high tendency to suffer from colorectal cancer-related deaths.

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Risk of colorectal cancer associated with active smoking among female teachers.

​Women who are cigarette smokers may be more susceptible to colorectal cancer than their colleagues who are never smokers.

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Case-control study on beneficial effect of regular consumption of apples on colorectal cancer risk in a population with relatively low intake of fruits and vegetables.

​Frequent consumption of apples may help to ward off colorectal cancer.

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An apple a day may hold colorectal cancer at bay: recent evidence from a case-control study.

​Consuming generous servings of apple daily may improve an individual's chances of preventing colorectal cancer

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Dietary fiber, vegetables, and colon cancer: critical review and meta-analyses of the epidemiologic evidence.

​Generous consumption of fiber-rich foods, such as fruits, vegetables, and grains, may help guard against the development of colon cancer.

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Pickled meat consumption and colorectal cancer (CRC): a case-control study in Newfoundland and Labrador, Canada.

​A significant increase in colorectal cancer risk is associated with consistent consumption of pickled red meat.

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Processed Meat and Colorectal Cancer Risk: A Pooled Analysis of Three Italian Case-Control Studies.

​Regular consumers of processed meats may have a high propensity of developing colon cancer.

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Flavonoid intake from vegetables and fruits is inversely associated with colorectal cancer risk: a case-control study in China.

​Increased intake of dietary flavonoids from fruits and vegetables may help halt the onset of colorectal cancer.

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