The relative contribution of nutrition-related chronic diseases to the total disease burden of
the society and the health care costs has risen continuously over the last decades. Thus …

Background Previous studies have relied predominantly on the body-mass index (BMI, the
weight in kilograms divided by the square of the height in meters) to assess the association …

Results: Twenty-six studies were included. Articles were divided into those reporting data on
four seasons (winter, spring, summer and autumn) or on two seasons (pre-and post …

Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins,
in particular B vitamins. However, the content of cholesterol and saturated fat is higher than …

Lung cancer is the most common cause of cancer death worldwide, with over one million
cases annually. To identify genetic factors that modify disease risk, we conducted a genome …

Background: Current evidence suggests that high red meat intake is associated with
increased colorectal cancer risk. High fish intake may be associated with a decreased risk …

Estimates of biological age based on DNA methylation patterns, often referred to as
“epigenetic age”,“DNAm age”, have been shown to be robust biomarkers of age in humans …

Background: Body weight and body mass index (BMI) are positively related to risk of colon
cancer in men, whereas weak or no associations exist in women. This discrepancy may be …

Background Recently, some US cohorts have shown a moderate association between red
and processed meat consumption and mortality supporting the results of previous studies …

Background It is widely believed that cancer can be prevented by high intake of fruits and
vegetables. However, inconsistent results from many studies have not been able to …