The dietary factors most closely associated with increased risk of colorectal cancer are low intake of unabsorbable vegetable fiber and high intake of refined carbohydrates and fat.
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- (no access) - [Robbins Pathology] Vinay Kumar, Abul Abbas, Jon Aster - Robbins & Cotran Pathologic Basis of Disease (2020, Elsevier) - libgen.lc.pdf, p804
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