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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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Association between habitual dietary flavonoid and lignan intake and colorectal cancer in a Spanish case-control study (the Bellvitge Colorectal Cancer Study).

​Consistent consumption of foods packed with dietary flavonoids and lignans may improve an individual's chances of avoiding colorectal cancer.

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Legume Consumption and Colorectal Adenoma Risk: A Meta-Analysis of Observational Studies.

​Frequent consumers of legumes may be less prone to develop colorectal adenomas and cancer.

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Dietary legume consumption reduces risk of colorectal cancer: evidence from a meta-analysis of cohort studies.

​Generous intake of legumes may help cut down an individual's risk of developing colorectal cancer.

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Association of Dietary Inflammatory Potential With Colorectal Cancer Risk in Men and Women.

​Habitual consumption of inflammatory foods, such as soda, red meat, and processed meat products, may accelerate the development and growth of cancerous cells and tumors in the colon and rectum.

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Garlic consumption and cancer prevention: meta-analyses of colorectal and stomach cancers.

​Frequent consumption of raw and cooked garlic may help cut down colorectal and stomach cancer risk.

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