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The Consumption of Red and Processed Meat and The Risk of Colorectal Cancer: A Case-Control Study among the Tunisian Population

Adherence to a diet that promotes the consumption of red and processed meat products may drive up the risk of colorectal cancer.

This study investigated the cancer-promoting effects of red and processed meats on the colon and rectum. Led by researchers from Tunisia, this study utilized dietary and health data obtained from 102 men and women. 

Compared to non-consumers, the team of researchers found high rates of colorectal cancer among high consumers of red and processed meat products. This study concluded that increased intake of red and processed meats may lead to greater risk of colorectal cancer.

Research Summary Information

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