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