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Frequent consumption of onions and garlic may lower the risk of oral, pharyngeal, laryngeal, esophageal, breast, prostate, colorectal, ovarian, and kidney cancers.
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.
Regular consumers of alcohol are highly predisposed to colorectal cancer.
High colorectal cancer risk is associated with tobacco smoking.
Individuals on high meat diets are highly vulnerable to colorectal cancer.
Individuals on diets rich in meat and devoid of fruits, vegetables, and whole grains are highly susceptible to colorectal cancer.
Regular consumers of alcohol are more prone to develop colorectal cancer than non-consumers of alcoholic products.
Alcohol consumption may increase colorectal cancer risk.
Colorectal cancer is more likely to occur in individuals who are heavy or moderate drinkers of alcohol.
