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A surge in colorectal cancer risk is associated with regular consumption of diets rich in well-cooked red meat and processed meat products.
Frequent consumption of meat, such as beef and lamb, may increase an individual's susceptibility to colorectal cancer.
High consumers of processed meat products may be at increased risk of developing colorectal cancer compared to low- or non-consumers of these types of meat.
Individuals who regularly consume diets high in cereal, fruit, and vegetable fibers are less likely to develop colon, rectal, and colorectal cancers.
High intake of diets rich in fruits, vegetables, fibers, and soy beans may cut down the risk of developing colorectal cancer.
Alcohol and beer drinkers are highly vulnerable to colorectal cancer.
Dietary patterns as identified by factor analysis and colorectal cancer among middle-aged Americans.
High meat eaters may have higher colorectal cancer risk than regular consumers of fruits, vegetables, and low-fat diets.
Generous intake of whole grains and fiber-rich foods, such as fruits, vegetables, legumes, and cereals, may help guard against the development of colorectal cancer.
Fiber-rich foods may offer adequate protecton against colorectal cancer.
Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.
