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Higher levels of omega-6 fatty acids often found in ultraprocessed foods may interfere with the immune system’s fight against cancer cells, a new study says.
It has been reported that 3.6% of all cancer cases and 3.5% of cancer deaths worldwide are attributable to drinking of alcohol. [31] Breast cancer in women is linked with alcohol intake. [ 1 ] [ 32 ] Alcohol also increases the risk of cancers of the mouth, esophagus, pharynx and larynx, [ 33 ] colorectal cancer , [ 34 ] [ 35 ] liver cancer ...
People who consume 10% more ultra-processed foods have increased risk of overall cancer and breast cancer, along with a 23% higher risk of head and neck cancer and a 24% higher risk of esophageal adenocarcinoma, a cancer that grows in the glands that line the inside of organs.
The World Health Organization has identified glyphosate as "possibly carcinogenic to humans" and a study published earlier this year showed that glyphosate raised the cancer risk of those exposed ...
Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective, also known as the Expert Report, was an expert report published by the World Cancer Research Fund global network in 2007. It reviewed all the evidence about the links between cancer and diet, physical activity and body fat and contains 10 recommendations for ...
A diet rich in fruits, vegetables, whole grains, fish, legumes, and dairy may help lower the risk of gastrointestinal cancers, including colorectal cancer, recent research suggests.
The best type of diet for fighting inflammation is an overall healthy eating plan, such as the Mediterranean Diet, which includes plenty of antioxidant-rich foods and omega-3 fatty acids, says ...
Advertisement for a healthy diet to possibly reduce cancer risk. An average 35% of human cancer mortality is attributed to the diet of the individual. [9] Studies have linked excessive consumption of red or processed meat to an increased risk of breast cancer, colon cancer, and pancreatic cancer, a phenomenon which could be due to the presence of carcinogens in meats cooked at high temperatures.