Health - Food - Science - Community
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 a...
Increased consumption of diets high in beta-carotenes may significantly cut down epithelial ovarian cancer risk.
Women who are regular consumers of eggs are highly vulnerable to ovarian cancer.
Ovarian cancer is less likely to occur in women who regularly consume diets rich in flavonoids.
Regular consumers of processed meats, such as bacon, are more prone to develop stomach cancer than rare- and non-consumers of these types of meats.
Generous consumption of cruciferous vegetables may reduce stomach cancer risk.
High intake of milk and milk products may increase ovarian cancer risk.
Stomach cancer is more likely to occur in individuals who regularly consumed salt processed foods, such as salted meat and pickled vegetables, than in rare and non-consumers of these foods.
Individuals who regularly consumed dairy products, such as milk, butter, and margarine, may have a high tendency to develop stomach cancer.
Individuals on high-fat diets are more likely to develop stomach cancer than those on low-fat diets.