N Engl J Med 311 : 689693 Endoh K and Leung FW (1994) Effects of smoking and nicotine on the gastric mucosa: a review of clinical and experimental evidence
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Although research on plantsmoke interactions remains limited, our study contributes valuable insights to this emerging field
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Typically, red and processed meat consumption is broken down by categories, such as less than 40 grams per day vs more than 100 grams per day. And when this is broken down, we see that people who eat more red meat have what amounts to a 10-20% relative risk increase for colon cancer (vs 500-2500% for smoking and Lung CA), with a ~0.4% absolute risk increase (vs 11-21% increase for smoking)