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Stomach cancer is more likely to occur in individuals who regularly consumed salt processed foods, such as salted meat and pickled vegetables, than in rare and non-consumers of these foods.
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Individuals who regularly consumed dairy products, such as milk, butter, and margarine, may have a high tendency to develop stomach cancer.
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Generous consumption of salt and salt-rich foods may increase stomach cancer development risk.
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Individuals on high-fat diets are more likely to develop stomach cancer than those on low-fat diets.
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High consumption of salty foods may increase stomach cancer risk.
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Adequate intake of carrot may help guard against the development of stomach cancer.
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High ingestion of foods rich in vitamin E may lessen the likelihood of developing lung cancer.
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A decline in the risk of hepatocellular cancer is associated with habitual consumption of vegetables.
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Regular consumption of flavonoid-rich foods, such as berries, may decrease the likelihood of developing Parkinson disease.
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Generous intake of diets rich in flavones, flavonols, and flavan-3-ols may significantly cut down breast cancer risk, especially in post-menopausal women.
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Adequate intake of flavonol- and flavone-rich foods may help guard against breast cancer development.
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