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Meat consumption and colorectal cancer risk: an evaluation based on a systematic review based on epidemiologic evidence among the Japanese population.

A greater colorectal cancer risk is associated with diets rich in red and processed meats.

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Citrus fruit intake and pancreatic cancer risk: a quantitative systematic review.

Adequate intake of citrus fruits may help guard against the development of pancreatic cancer.

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A randomized, 12-year primary-prevention trial of beta carotene supplementation for nonmelanoma skin cancer in the physician's health study.

Regular intake of beta-carotene supplements may have no preventive effect on nonmelanoma skin cancer, including basal and squamous cell carcinoma.

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Cruciferous vegetable intake is inversely associated with risk of breast cancer: a meta-analysis.

Low incidence of breast cancer is associated with women who regularly consume cruciferous vegetables.

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Alcohol drinking and colorectal cancer risk: an overall and dose-response meta-analysis of published studies.

Alcohol consumers are more likely to develop colorectal cancer than non-consumers of alcoholic beverages.

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Alcohol consumption and the risk of cancer.

Stomach, lung, oral, pharyngeal, laryngeal, colorectal, oesophageal, breast, and ovarian cancers are more likely to occur in alcohol consumers than those who avoid drinking alcoholic products.

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Pickled vegetables and the risk of oesophageal cancer: a meta-analysis.

High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.

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Pickled food and risk of gastric cancer—a systematic review and meta-analysis of English and Chinese literature.

Eating large amounts of pickled food may promote the development of gastric cancer.

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Fresh and pickled vegetable consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies.

Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.

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Vegetables, but not pickled vegetables, are negatively associated with the risk of breast cancer.

High consumption of non-pickled vegetables may cut down the risk of developing breast cancer.

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Pickled vegetables in the aetiology of oesophageal cancer in Hong Kong Chinese.

Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.

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Fruit and vegetable consumption and gastric cancer: a systematic review and meta-analysis of cohort studies.

Regular consumption of fruits and vegetables may cut down gastric cancer development risk.

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