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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.
Individuals on high-fat diets are more likely to develop stomach cancer than those on low-fat diets.
High ingestion of foods rich in vitamin E may lessen the likelihood of developing lung cancer.
A decline in the risk of hepatocellular cancer is associated with habitual consumption of vegetables.
Consistent consumption of diets high in allium vegetables, such as onions and garlic, may help inhibit the development and proliferation of cancerous cells and adenomatous polyps in the colon and rectum.
High intake of cruciferous vegetables, especially broccoli, may cut down the risk of developing colorectal neoplasms and cancer.
Tumors and cancerous cells are less likely to develop in the stomach of frequent consumers of high fiber diets.
Frequent consumption of onions and garlic may lower the risk of oral, pharyngeal, laryngeal, esophageal, breast, prostate, colorectal, ovarian, and kidney cancers.
High consumption of vegetarian diets may decrease the likelihood of dying from heart disease. This study evaluated the association between regular ingestion of vegetarian and high-fiber diets and mortality risk. Using validated food frequency questionnaires, researchers collated and analyzed dietary data of 10,943 subjects for 7 years. The mortality hazard ratio of each participant in...
Adequate intake of diets rich in α- and β-carotene may help guard against the development of breast cancer in women.
