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Habitual intake of vegetarian diets may be tied to lower risk of cancer and mortality from cardiovascular disease.
Adopting a dietary lifestyle that promotes the consumption of legumes may help to cut down the mortality rates associated with cardiovascular disorders and other diseases.Enter heading here...
Vegetarians may have a lower tendency of dying from chronic diseases, such as cardiovascular and kidney ailments, than non-vegetarians.
A high-fiber diet may reduce an individual's risk of developing and dying from stroke, heart disease, and cardiovascular disorders.
Low total and cardiovascular mortality risk is associated with high intake of dietary flavonoids, particularly flavonones and flavonols.
High dietary ingestion of flavonoid-containing foods may reduce the odds of dying from cardiovascular disorders and other chronic diseases.
High intake of red and processed meats may increase total, cancer, and cardiovascular mortality risk in both men and women.
A decline in total, cancer, and cardiovascular mortality risk is associated with frequent consumption of generous portions of whole grains.
Consistent consumption of vitamin E supplements may not prevent the occurrence of cardiovascular events, such as stroke, myocardial infarction, and cardiovascular-related deaths in diabetic and cardiovascular disease patients.
Contrary to popular belief, regular intake of folic acid supplements may not prevent the occurrence of adverse cardiovascular events, such as stroke, cardiovascular mortality, and myocardial infarction.
