Health - Food - Science - Community
A high-fiber diet may reduce an individual's risk of developing and dying from stroke, heart disease, and cardiovascular disorders.
Consistent consumption of soy isoflavones is associated with a decline in plasma concentrations of C-reactive protein in postmenopausal women.
A healthy lipid profile and low cardiovascular disease risk are associated with frequent consumers of legumes.
Regular intake of fruits and vegetables may help improve an individual's chances of avoiding stroke, coronary heart disease, and cardiovascular ailments.
Habitual consumption of legumes may offer individuals adequate protection against cardiovascular disorders and coronary heart disease.
Generous intake of eggs may raise the odds of developing diabetes and cardiovascular disease.
Habitual consumption of fruits and vegetables may help to fend off cardiovascular diseases.
Adequate intake of allium vegetables may help guard against the development of hypertension, cardiovascular, and chronic kidney diseases.
Children and adolescents on low-fat diets are less prone to develop cardiovascular disease.