Using electronic health record data from more than 12,000 PBC patients, investigators found that UDCA use was associated with ...

A new study suggests acidogenic foods may raise your gastrointestinal cancer risk. Acidogenic foods, like red and processed meats, create acid in your body. Eating more plants has been correlated with ...

Red and purple vegetables may lower risk by up to 32%. Gastrointestinal cancers are on the rise globally and in the U.S. Gastrointestinal cancers include any cancer of the GI tract—stomach, liver, ...

You must have heard how colon cancer is on the rise in young adults, especially those under the age of 50. It’s a type of cancer that develops in the tissues of the colon or rectum. It starts in the ...

Healthy dietary patterns reduce GI cancer risk and mortality, while unhealthy patterns increase risk, particularly for colorectal and liver cancers. PCA-derived dietary patterns show stronger ...

Early-onset gastrointestinal (GI) cancers are climbing among those younger than 50 years, in the US and globally. Although colorectal cancer accounts for approximately half of such cases, rates are ...

The liver is an extremely sensitive organ. It filters blood, eliminates toxins and creates bile to digest food; without a functioning liver, a person will die. Its sensitive nature, however, makes it ...

Gastrointestinal cancer represents a complex group of diseases that affect the digestive system, claiming hundreds of thousands of lives globally each year. These malignancies can develop anywhere ...

Increasing age is the greatest risk factor for all types of cancer, with most cases being diagnosed in people over the age of 60. However, in people under 50, there has been a rapid, worldwide ...

But swapping these foods for more plants may help lower your risk. Reviewed by Dietitian Annie Nguyen, M.A., RD A new study suggests acidogenic foods may raise your gastrointestinal cancer risk.