Digestive

Health - Food - Science - Community

Long-term intake of dietary fat and risk of ulcerative colitis and Crohn's disease.

Individuals who consistently consume large amounts of trans-unsaturated fats are highly vulnerable to ulcerative colitis.

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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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Prospective study on milk products, calcium, and cancers of the colon and rectum.

Individuals who regularly consumed high quantities of fermented milk products are highly vulnerable to colorectal cancer.

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Nutrient dietary patterns and gastric cancer risk in Italy.

Diets rich in vitamins and fibers are associated with low stomach cancer risk.

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Folate intake and colorectal cancer: a systematic review and meta-analysis.

Decreased colorectal cancer risk is associated with increased dietary intake of folate.

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Folate intake and pancreatic cancer incidence: a prospective study of Swedish women and men.

High consumption of diets rich in folic acid may inhibit the development cancerous cells in the pancreas.

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Soy isoflavone consumption and colorectal cancer risk: a systematic review and meta-analysis.

High intake of isoflavone-rich foods, such as soy foods, may cut down colorectal cancer risk.

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Soy isoflavone intake and stomach cancer risk in Japan: from the Takayama Study.

High consumption of non-fermented soy foods and isoflavone may decrease stomach cancer risk.

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Pickled food and risk of gastric cancer—a systematic review and meta-analysis of English and Chinese literature.

Eating large amounts of pickled food may promote the development of gastric cancer.

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Fresh and pickled vegetable consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies.

Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.

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A central role of heme iron in colon carcinogenesis associated with red meat intake.

Heme iron may contribute positively to development of colon cancer associated with red meat consumption.

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A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association.

High intake of red and processed meat may promote the development of colorectal cancer in men and women.

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