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Generous consumption of processed and unprocessed red meat may promote the development of cancerous cells and tumors in the esophagus.
Meat consumption and colorectal cancer risk: dose-response meta-analysis of epidemiological studies.
Consistent consumption of red and processed meats may raise the odds of developing colorectal cancer.
Colon cancer is more likely to occur in individuals who are high consumers of red meat than in those who rare- or non-consumers of red meat.
Individuals on high meat diets are highly vulnerable to colorectal cancer.
High intake of red and processed meats may increase lung cancer risk.
High consumption of diets rich in vegetables and tomatoes may cut down renal cancer development risk.
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.
Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.
