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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.
A surge in the risk of oral and oropharyngeal cancer is associated with increased intake of diets rich in processed meats.
High intake of red and processed meats may increase lung cancer risk.
Individuals on diets rich in meat and devoid of fruits, vegetables, and whole grains are highly susceptible to colorectal cancer.
High consumption of diets rich in vegetables and tomatoes may cut down renal cancer development risk.
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.
