Simple Summary Prostate cancer is the most common malignancy in men, with a high
mortality rate when disease progresses to metastasis and therapeutic resistance. Evidence …

Abstract Purpose of Review To synthesize the critical role of obesity-associated
inflammation, dietary factors, and nutrition in determining breast cancer risk. Recent …

Background Despite studies having consistently linked exposure to single-source polycyclic
aromatic hydrocarbons (PAHs) to breast cancer, it is unclear whether single sources or …

Aim Red and processed meat may be risk factors for breast cancer due to their iron content,
administration of oestrogens to cattle or mutagens created during cooking. We studied the …

Background Maillard reaction in foods gives rise to toxic byproducts such as heterocyclic
amines (HCAs), acrylamide (AA) and advanced glycation end products (AGEs). Inhibition of …

Breast cancer (BC) is the most frequently diagnosed cancer in women. However, only 58%
of cases have been associated with known risk factors (reproductive, hormonal, lifestyles …

Deep-frying is the most common food preparation method, manifestations of color, taste,
flavor, and fried consistency. The beneficial role of vegetable oils become deteriorate when …

An increased risk for colorectal cancer has been consistently reported for long‐time
consumption of cooked and processed red meat. This has frequently been attributed to …

Diet may play a role in both promoting and inhibiting human breast cancer development. In
this review, nutritional risk factors such as consumption of dietary fat, meat, fiber, and …

Background Consumption of red meat has been related to increased risk of several cancers.
Cooking methods could modify the magnitude of this association, as production of chemicals …