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A surge in colorectal cancer risk is associated with regular consumption of diets rich in well-cooked red meat and processed meat products.
Dietary patterns as identified by factor analysis and colorectal cancer among middle-aged Americans.
High meat eaters may have higher colorectal cancer risk than regular consumers of fruits, vegetables, and low-fat diets.
Consistent consumption of high meat diets may raise the odds of acquiring esophageal and non-cardia type of gastric cancer.
Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.
Regular intake of processed and unprocessed red meats may increase total mortality risk.
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.
