Worldwide, the burden of cancer is rising, stimulating efforts to develop strategies to control
these diseases. Primary prevention, a key control strategy, aims to reduce cancer incidence …

Meat is a rich source of various nutrients. However, it needs processing before consumption,
what in turn generates formation of carcinogenic compounds, ia, polycyclic aromatic …

Background Excess weight, low physical activity, low intakes of dietary fiber, fruits, and
vegetables, and high meat and salt intake increase cancer risk. Methods Numbers and …

Objective: To estimate the numbers and proportions of cancers occurring in Australia in
2010 attributable to modifiable causal factors. Methods: We estimated the population …

The consumption of red meat has been associated with colorectal cancer (CRC) and
cardiovascular disease (CVD) worldwide. The objective of this study was to assess …

Cancer burden can be reduced by controlling modifiable risk factors, including diet. We
provided an evidence‐based assessment of cancer cases and deaths attributable to diet in …

Scope The study aims to estimates of the deaths and disability‐adjusted life year rates
(DALYs) of a diet high in red meat from 1999 to 2019. Methods and results The deaths and …

Introduction The Canadian Population Attributable Risk of Cancer project aims to quantify
the number and proportion of cancer cases incident in Canada, now and projected to 2042 …

Background Accurate forecasts of cancer incidence, with appropriate estimates of
uncertainty, are crucial for planners and policy makers to ensure resource availability and …

Red meat and processed meat have been consistently associated with an increased risk of
colorectal, stomach, pancreatic cancer and esophageal cancer (processed meat only). The …