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Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies.

A surge in the risk of gastric cancer is associated with high intake of red and processed meat products, such as beef, bacon, and sausage.

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Consumption of large amounts of allium vegetables reduces risk of gastric cancer in a meta-analysis.

Generous intake of allium vegetables, such as onion, garlic, leek, and scallion, may reduce the likelihood of gastric cancer.

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Consumption of onions and a reduced risk of stomach carcinoma.

Generous intake of diets rich in onions may help to prevent the occurrence of stomach cancer.

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Allium vegetables and reduced risk of stomach cancer.

Regular consumption of allium vegetables, such as onions and garlic, may confer significant protection against stomach cancer.

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Allium vegetable intake and gastric cancer: a case-control study and meta-analysis.

Diets rich in allium vegetables, such as onions and garlic, may confer significant protection against gastric cancer.

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Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

Fried meat contains high quantity of carcinogenic and mutagenic heterocyclic amines.

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Soy isoflavone intake and stomach cancer risk in Japan: from the Takayama Study.

High consumption of non-fermented soy foods and isoflavone may decrease stomach cancer risk.

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Total cholesterol and cancer risk in a large prospective study in Korea.

Depending on the site, high consumption of cholesterol may increase cancer development risk in healthy adults.

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