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Folate intake and colorectal cancer: a systematic review and meta-analysis.

Decreased colorectal cancer risk is associated with increased dietary intake of folate.

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Soy isoflavone consumption and colorectal cancer risk: a systematic review and meta-analysis.

High intake of isoflavone-rich foods, such as soy foods, may cut down colorectal cancer risk.

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Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

Fried meat contains high quantity of carcinogenic and mutagenic heterocyclic amines.

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Raw versus cooked vegetables and cancer risk.

Reduced cancer risk is associated with high intake of raw and cooked vegetables. This research work was carried out to investigate the association between the consumption of raw and cooked vegetables and cancer risk. Researchers reviewed data obtained from 28 studies on the subject. Researchers discovered that high intake of raw and cooked vegetables diminished...

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IARC evaluates consumption of red meat and processed meat.

Red and processed meat may be carcinogenic to humans.

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An epidemiologic approach to studying heterocyclic amines.

High consumption of well-cooked red meat that contains carcinogenic heterocyclic amines is associated with a greater risk of colorectal adenoma, breast cancer, and lung cancer.

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A central role of heme iron in colon carcinogenesis associated with red meat intake.

Heme iron may contribute positively to development of colon cancer associated with red meat consumption.

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A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association.

High intake of red and processed meat may promote the development of colorectal cancer in men and women.

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The association of red and processed meat and dietary fibre with colorectal cancer in UK Biobank.

High intake of red and processed meat may increase the risk of developing colorectal cancer, while high dietary fiber consumption is not positively associated with the development of the disease.

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Dietary intake of heterocyclic amines, meat-derived mutagenic activity, and risk of colorectal adenomas.

High intake of well-cooked red meat promotes the development of colorectal adenomas.

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