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A prospective study of red and processed meat intake in relation to cancer risk.

Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.

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Preventive role of dietary fiber in gastric cardia cancers.

Increased consumption of high fiber diets may significantly cut down esophageal and gastric cardia cancer risks. This research work assessed the role regular ingestion of dietary fiber play in the prevention of cancers of the esophagus and stomach. Researchers examined the dietary fiber intake of a large number of subjects. The esophageal and gastric cardia...

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Onion and garlic use and human cancer.

Frequent consumption of onions and garlic may lower the risk of oral, pharyngeal, laryngeal, esophageal, breast, prostate, colorectal, ovarian, and kidney cancers.

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Citrus fruit intake substantially reduces the risk of esophageal cancer: a meta-analysis of epidemiological studies.

High consumption of citrus fruits may significantly cut down esophageal cancer development risk.

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Epidemiologic data on alcoholic beverage consumption and risk of cancer:

A surge in the risk of cancers of the head, neck, liver, pharynx, larynx, mouth, pancreas, and esophagus is associated with heavy drinking of alcohol.

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Red and processed meat intake and risk of esophageal adenocarcinoma: a meta-analysis of observational studies.

Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.

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Meat consumption is associated with esophageal cancer risk in a meat- and cancer-histological-type dependent manner.

Frequent consumers of poultry, red, white, and processed meats are highly vulnerable to esophageal cancer.

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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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