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A decline in cardiovascular disease risk is associated with consistent consumption of fruits and vegetables.
Low cardiovascular morbidity and mortality risk is associated with increased consumption of fruits and vegetables.
Low cardiovascular disease risk is associated with increased consumption of high fiber diets rich in fruits, cruciferous vegetables, and whole grains.
Regular consumption of diets rich in flavonols may significantly cut down the odds of developing stroke.
Low esophageal and gastric cancer risk is associated with generous intake of diets high in flavonols.
Ovarian cancer is less likely to occur in women who regularly consume diets rich in flavonoids.
Adequate intake of flavonol- and flavone-rich foods may help guard against breast cancer development.
Generous intake of diets rich in flavones, flavonols, and flavan-3-ols may significantly cut down breast cancer risk, especially in post-menopausal women.
High consumption of isoflavone-rich soy foods may reduce breast cancer development and recurrence risk.
High consumption of non-fermented soy foods and isoflavone may decrease stomach cancer risk.
High intakes of Isoflavone-rich soy foods are associated with delayed menstrual cycle and lower breast cancer risk in premenopausal women.
