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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.
A surge in the risk of liver cancer is associated with regular intake of alcohol.
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.
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.
Women who frequently consume saturated fats and cholesterol-rich foods may have a high tendency of developing ovarian cancer.
