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Regular consumers of processed meats may have a high propensity of developing colon cancer.
Increased intake of dietary flavonoids from fruits and vegetables may help halt the onset of colorectal cancer.
Consistent consumption of foods packed with dietary flavonoids and lignans may improve an individual's chances of avoiding colorectal cancer.
Frequent consumers of legumes may be less prone to develop colorectal adenomas and cancer.
Generous intake of legumes may help cut down an individual's risk of developing colorectal cancer.
Habitual consumption of inflammatory foods, such as soda, red meat, and processed meat products, may accelerate the development and growth of cancerous cells and tumors in the colon and rectum.
Frequent consumption of raw and cooked garlic may help cut down colorectal and stomach cancer risk.
Colorectal cancer patients on high-fiber diets may have a low tendency of dying from the disease.
Smoking is associated with increased predisposition to rectal cancer in both men and women.
High dietary ingestion of foods rich in dietary fiber may offer individuals significant protection against colorectal adenoma and cancer.
High exposure to second-hand smoke may be a significant risk factor for colorectal cancer.
