Health - Food - Science - Community
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.
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.