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Typically, red and processed meat consumption is broken down by categories, such as less than 40 grams per day vs more than 100 grams per day. And when this is broken down, we see that people who eat more red meat have what amounts to a 10-20% relative risk increase for colon cancer (vs 500-2500% for smoking and Lung CA), with a ~0.4% absolute risk increase (vs 11-21% increase for smoking)

This article explores what tobacco and cigarette smoke are made of, how nicotine affects the body, and the mechanisms linking smoking and bladder cancer as well as other cancers

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In December 2012, Australia became the first country to introduce plain packaging laws for cigarettes and the UK followed later in May 2016 as a result of a lengthy consultation on the topic

106 See Section 11.9 and InDepth 11B for a detailed discussion of retailer density and licencing, and their relationships with smoking behaviours among young people