Colorectal cancer (CRC) is currently the third most common within United States among both males and females, with increasing rates occurring in younger individuals compared to past. Multiple environmental social aspects including diet may be contributing this increase CRC rates. The aim of review examine foods containing high fructose corn syrup, processed meats, red meats which have shown lin...

The atmosphere surrounding the food also influences the shelf life of processed foods. For some processed foods, a lowering of oxygen is beneficial, slowing down discoloration of cured meats and powdered milk and preventing rancidity in nuts and other high fat foods. High carbon dioxide and low oxygen levels can pose a problem in fresh produce leading to anaerobic metabolism and rapid rotting o...

A new study in the Journal of Alzheimer's Disease finds a strong link between some food preservatives and an increased risk of death from Alzheimer's, Parkinson's and diabetes. These food additives have previously been linked with several different types of cancer, including prostate, colon and rectum. Sodium and potassium nitrates are used in the processes of salting, pickling and curing foods...