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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.
Alcohol consumers are highly vulnerable to oral, pharyngeal, laryngeal, esophageal (squamous cell carcinoma), liver, breast, and colorectal cancers.
Colorectal cancer patients on high-fiber diets may have a low tendency of dying from the disease.
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.
Cigarette smoking may raise the odds of acquiring colorectal cancer in both men and women.
One out of every twenty one men and one out of every twenty three women will get colorectal cancer at some point in their lives. In 2012, nearly 1.4 million cases of colorectal cancer were recorded globally. Over 130,000 persons are expected to be diagnosed with colorectal cancer in 2017, and more than 50,000 men and women will die from the diseas...