Red meat and processed meat consumption has been hypothesized to increase risk of
cancer, but the evidence is inconsistent. We performed a systematic review and meta …

Meat consumption has been increasing since the 1960s, but especially from the 1980s
decade to today. Although meat means an important source of nutrients, it is also evident …

Characterizing the potential health effects of exposure to risk factors such as red meat
consumption is essential to inform health policy and practice. Previous meta-analyses …

Background The association between gastrointestinal cancer and types of meat
consumption, including red meat, processed meat, or a combination of both, remains …

Colorectal cancer (CRC) is a heterogeneous disease that commonly affects individuals
aged more than 50 years old globally. Regular colorectal screening, which is recommended …

Adequate nutrition is an essential component of healthy ageing. This study documents the
quality of diets among older Americans and implications of healthy eating for their physical …

Gut microbiota comprise microorganisms residing in the gastrointestinal tract. Some of these
microbiota are implicated in the progression of colorectal cancer (CRC). Here, we highlight …

Colorectal cancer (CRC) ranks as the third leading cause of cancer-related mortality
worldwide. Recent years have witnessed an increase in the incidence of CRC among …

Objective: A suboptimal diet and nutritional deficiencies can have important influences on
health with significant impact among older adults. This study aims to assess the presence of …

Red and processed meat consumption rates are increasing in the United States. In this
review, we present the current evidence that links red meat consumption and cancer …