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Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis
Keen consumers of red and processed meats may be at risk of developing esophageal cancer.
Indulgence in processed meat may trigger the development of esophageal cancer.
Habitual consumption of salted meat may make an individual more vulnerable to different types of cancer.
Keen consumers of soy foods tend to have low risk of dying from stomach cancer.
Regular intake of foods rich in isoflavones may help to keep myelodysplastic syndromes at bay
Eating fatty foods consistently may increase an individual's predisposition to lung cancer.
High ingestion of fatty foods may spur the development of cancerous cells and tumors in the lungs.
Preference for foods packed with cholesterol may foster the development of esophageal cancer.
Increased rate of ingestion of carrot may help knock down the risk of lung cancer.
Regular intake of carrots may improve an individual's chances of avoiding colorectal cancer.
