Digestive
Health - Food - Science - Community
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Adequate intake of fruits, fiber, and vegetables may help protect individuals from inflammatory bowel diseases, such as ulcerative colitis and Crohn’s disease.
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High consumers of fruits and vegetables are less likely to develop inflammatory bowel diseases, such as ulcerative colitis and Crohn’s disease.
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Generous intake of meat may increase inflammatory bowel disease risk.
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Alcohol consumers are more likely to develop colorectal cancer than non-consumers of alcoholic beverages.
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Individuals with high dietary intake of foods rich in lycopene, such as tomatoes, may have lower risk of stomach cancer.
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Stomach cancer is more likely to occur among frequent consumers of pickled vegetables than among regular consumers of fresh vegetables.
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Frequent consumption of fermented soy foods may increase an individual’s chances of developing stomach cancer.
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High intake of tomatoes and lycopene-rich foods may reduce the likelihood of developing stomach cancer.
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High dietary intake of salt may increase stomach cancer development risk. This study assessed the correlation between habitual consumption of salty foods and gastric (stomach) cancer risk. Researchers systematically reviewed 10-year old data on salt intake and gastric cancer odds ratio of 2,076498 subjects extracted from 4 cohort and 7 case-control studies. They found...
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Increased consumption of diets rich in pickled foods may increase an individual’s chances of developing stomach cancer.
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Generous consumption of cruciferous vegetables may reduce stomach cancer risk.
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