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A decline in cancer, cardiovascular disease, and total mortality risk is associated with consistent consumption of fruits and vegetables.
Nasopharyngeal cancer is less likely to occur among frequent consumers of fruits and vegetables.
High consumers of fruits and vegetables are less likely to develop inflammatory bowel diseases, such as ulcerative colitis and Crohn’s disease.
Consistent consumption of fruits and vegetables is associated with reduced total mortality risk.
Adequate intake of fruits and vegetables may cut down the risk of chronic diseases, especially cardiovascular ailments. This study investigated the effect of the consumption of fruits and vegetables on chronic disease risk. Researchers tracked the dietary records of 109,636 subjects with no previous history of chronic disease recruited from the Nurse’s Health Study and...
Weight and foods may have more effect on colorectal cancer risk than genetic factors.
Habitual consumers of diets high in sodium, sugary beverages, and processed meats and low in fruits, vegetables, and nuts are more likely to suffer and die from stroke, heart disease, and type 2 diabetes.
Regular intake of diets rich in allium vegetables, such as garlic and onions, may protect individuals against gastric cancer. This study investigated the association between the consumption of allium vegetables and the development of gastric (stomach) cancer. Researchers examined data on allium vegetable intake and gastric cancer odds ratio extracted from several studies. They discovered...
Adequate intake of vegetables may help prevent liver cancer.
Generous consumption of cruciferous vegetables may reduce stomach cancer risk.
Low prostate cancer risk is associated with high consumption of carrot.
