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Consistent consumption of healthy foods is associated with decreased risk of lung cancer.
High ingestion of foods rich in vitamin E may lessen the likelihood of developing lung cancer.
Individuals who are regularly exposed to secondhand smoke may have a high tendency to develop lung cancer.
Tobacco smoking may increase lung cancer development risk.
High intake of red and processed meats may increase lung cancer risk.
Increased intake of fruits and vegetables may reduce the risk of developing lung cancer among high-risk individuals, such as miners.
Regular ingestion of diets rich in foods of plant origin may confer significant protection against the development of lung cancer.
Regular intake of diets high in red meat, paricularly fried and well-cooked meat, may increase women’s susceptibility to lung cancer.
Women who consistently consume large servings of red meat are highly vulnerable to lung cancer.
Increased intake of diets high in soy foods may reduce lung 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...
