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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.
The odds of developing colorectal cancer may be tilted against cigarette smokers.
Cigarette smokers may have a high tendency to suffer from colorectal cancer-related deaths.
Women who are cigarette smokers may be more susceptible to colorectal cancer than their colleagues who are never smokers.
Frequent consumption of apples may help to ward off colorectal cancer.
Consuming generous servings of apple daily may improve an individual's chances of preventing colorectal cancer
Generous consumption of fiber-rich foods, such as fruits, vegetables, and grains, may help guard against the development of colon cancer.
A significant increase in colorectal cancer risk is associated with consistent consumption of pickled red meat.
Regular consumers of processed meats may have a high propensity of developing colon cancer.
Increased intake of dietary flavonoids from fruits and vegetables may help halt the onset of colorectal cancer.
