Digestive
Health - Food - Science - Community
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Consumption of large amounts of allium vegetables reduces risk of gastric cancer in a meta-analysis.
Generous intake of allium vegetables, such as onion, garlic, leek, and scallion, may reduce the likelihood of gastric cancer.
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Individuals who regularly consumed high quantities of fermented milk products are highly vulnerable to colorectal cancer.
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Diets rich in vitamins and fibers are associated with low stomach cancer risk.
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Decreased colorectal cancer risk is associated with increased dietary intake of folate.
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High consumption of diets rich in folic acid may inhibit the development cancerous cells in the pancreas.
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High intake of isoflavone-rich foods, such as soy foods, may cut down colorectal cancer risk.
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High consumption of non-fermented soy foods and isoflavone may decrease stomach cancer risk.
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Eating large amounts of pickled food may promote the development of gastric cancer.
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Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.
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Heme iron may contribute positively to development of colon cancer associated with red meat consumption.
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High intake of red and processed meat may promote the development of colorectal cancer in men and women.
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