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Consuming a diet rich in fruits, vegetables, and soy foods may help to slash breast cancer risk in postmenopausal women.
Hypertension may occur with greater incidence in non-vegetarians than in vegetarians.
The odds of preventing breast cancer may be stacked in favor of women with high circulating levels of carotenoids, such as of α-carotene, β-carotene, lutein, zeaxanthin, and lycopene.
High dietary ingestion of isoflavones from soy foods may produce a significant reduction in total and LDL cholesterol, especially in individuals with elevated cholesterol levels.
Breast cancer is less likely to occur in women who consistently consumed soy foods during their adolescent life.
Vegetarians may have a lower tendency of dying from chronic diseases, such as cardiovascular and kidney ailments, than non-vegetarians.
High intake of fruits and vegetables may help thwart the development of oral cancer.
Generous consumption of fiber-rich foods, such as fruits, vegetables, and grains, may help guard against the development of colon cancer.
Adequate intake of soy foods may have a positive effect on plasma concentrations of homocysteine in premenopausal women.
Following a vegetarian dietary pattern may reduce a woman's susceptibility to breast cancer.
Increased dietary exposure to carotenoids, such as lutein, zeaxanthin, β-cryptoxanthin, and β-carotene, may have a positive effect on bone health in both men and women.
