Digestive

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Dietary salt intake and risk of gastric cancer.

Generous consumption of salt and salt-rich foods may increase stomach cancer development risk.

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Dietary fat intake and risk of gastric cancer: a meta-analysis of observational studies.

Individuals on high-fat diets are more likely to develop stomach cancer than those on low-fat diets.

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Habitual salt intake and risk of gastric cancer: a meta-analysis of prospective studies.

High consumption of salty foods may increase stomach cancer risk.

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Preventive role of dietary fiber in gastric cardia cancers.

Increased consumption of high fiber diets may significantly cut down esophageal and gastric cardia cancer risks. This research work assessed the role regular ingestion of dietary fiber play in the prevention of cancers of the esophagus and stomach. Researchers examined the dietary fiber intake of a large number of subjects. The esophageal and gastric cardia...
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Colorectal cancer and adenomatous polyps in relation to allium vegetables intake: a meta-analysis of observational studies.

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.

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Dietary fiber intake reduces risk for gastric cancer: a meta-analysis.

Tumors and cancerous cells are less likely to develop in the stomach of frequent consumers of high fiber diets.

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Citrus fruits and stomach cancer: a quantitative systematic analysis.

High intake of citrus fruits may exert a protective effect on stomach cancer.

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Dietary intakes of citrus fruits and risk of gastric cancer incidence: an adaptive meta-analysis of cohort studies.

Regular intake of citrus fruits may confer individuals with a lower risk of stomach cancer.

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Citrus fruit intake substantially reduces the risk of esophageal cancer: a meta-analysis of epidemiological studies.

High consumption of citrus fruits may significantly cut down esophageal cancer development risk.

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Meat consumption and colorectal cancer risk: dose-response meta-analysis of epidemiological studies.

Consistent consumption of red and processed meats may raise the odds of developing colorectal cancer.

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Red meat intake may increase the risk of colon cancer in Japanese, a population with relatively low red meat consumption.

Colon cancer is more likely to occur in individuals who are high consumers of red meat than in those who rare- or non-consumers of red meat.

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Alcohol drinking and colorectal cancer risk: an evaluation based on a systematic review of epidemiologic evidence among the Japanese population.

Regular consumers of alcohol are highly predisposed to colorectal cancer.

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