Health - Food - Science - Community
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 who regularly consumed dairy products, such as milk, butter, and margarine, may have a high tendency to develop stomach cancer.
Individuals on high-fat diets are more likely to develop stomach cancer than those on low-fat diets.
High consumption of salty foods may increase stomach cancer risk.
Adequate intake of carrot may help guard against the development of stomach cancer.
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.
Regular consumption of flavonoid-rich foods, such as berries, may decrease the likelihood of developing Parkinson disease.
Generous intake of diets rich in flavones, flavonols, and flavan-3-ols may significantly cut down breast cancer risk, especially in post-menopausal women.