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Increasing processed meat consumption by 30 grams raises gastric cancer risk by 9% and esophageal cancer risk by 13%

Evidence is expanding on the need to moderate the consumption of processed meat, such as cold cuts, ham, sausages or bacon, to reduce the risk of gastric and esophageal cancer.

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A Heart-on-a-Chip to better understand how the human heart responds to drugs

An alternative to reduce the use of animal models and avoid the rejection of promising drugs due to an overestimation of their cardiac toxicity

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