Cancer risk

• Dietary patterns · Dietary patterns are the overall combinations of foods people habitually eat, studied for their links to heart disease, cancer and lifespan.
• Dietary fiber · Dietary fiber is the part of plant foods that human digestive enzymes cannot break down; higher intakes are linked to lower heart disease and death rates.
• Alcohol · Alcohol (ethanol) is a widely used sedative drug whose health risks rise with the amount drunk, including cancer, heart disease, liver disease and injury.
• Smoking · Tobacco smoking shortens life by about ten years on average, and stopping at any age recovers much of that loss.
• Cruciferous vegetables · Cruciferous vegetables are the cabbage family, including broccoli, cabbage and kale; higher intake is linked to 10% lower all-cause mortality.
• Soy foods · Soy foods are made from soybeans, such as tofu, soy milk and edamame; the highest intake was linked to 8% lower all-cause mortality than the lowest.
• Red meat · Red meat is the meat of mammals such as cattle, pigs and sheep; higher intake is linked to modestly higher death rates, with low-certainty evidence.
• Processed meat · Processed meat is meat preserved by curing, salting or smoking, such as bacon, ham and sausages; higher intake is consistently linked to higher death rates.
• Colon health · Colon health covers the large bowel and its main long-term disease, colorectal cancer, which mostly grows from polyps that screening can find and remove.
• Helicobacter pylori · Helicobacter pylori is a stomach bacterium carried by more than four in ten adults; it causes most non-cardia stomach cancers, and treating it lowered stomach cancer in trials.
• Skin aging · Skin aging is the gradual loss of skin structure and elasticity, driven by age and genes and accelerated mainly by sunlight and smoking.
• Family history and genetics · Family history records which diseases occurred in close blood relatives and at what age; it predicts several diseases far better than it predicts lifespan.

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