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 …

Breast cancer (BC) is the second most common cancer worldwide and the most commonly
occurring malignancy in women. There is growing evidence that lifestyle factors, including …

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 …

Abstract The American Cancer Society (ACS) publishes the Diet and Physical Activity
Guideline to serve as a foundation for its communication, policy, and community strategies …

This review explores the multifaceted role that iron has in cancer biology. Epidemiological
studies have demonstrated an association between excess iron and increased cancer …

The purpose of this umbrella review was to evaluate the quality of evidence, validity and
biases of the associations between red and processed meat consumption and multiple …

Breast cancer is the most commonly diagnosed invasive cancer among women both
globally and within the United States and the number one cause of cancer-related deaths …

This article has been corrected. The original version (PDF) is appended to this article as a
Supplement. Background: Dietary guidelines generally recommend limiting intake of red …

Background Nitrates and nitrites occur naturally in water and soil. They are also used as
food additives (preservatives) in processed meats. They could play a role in the …

Abstract In October 2015, the International Agency for Research on Cancer (IARC) issued a
press release on the results of the evaluation of the carcinogenicity of red and processed …