DrCarney.com Blog

Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal 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...

Frequent consumption of onions and garlic may lower the risk of oral, pharyngeal, laryngeal, esophageal, breast, prostate, colorectal, ovarian, and kidney cancers.

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

A surge in the risk of cancers of the head, neck, liver, pharynx, larynx, mouth, pancreas, and esophagus is associated with heavy drinking of alcohol.

Regular consumers of red and processed meats are more likely to develop esophageal cancer than rare- and non-consumers of these meats.

Frequent consumers of poultry, red, white, and processed meats are highly vulnerable to esophageal cancer.

Reduced cancer risk is associated with high intake of raw and cooked vegetables. This research work was carried out to investigate the association between the consumption of raw and cooked vegetables and cancer risk. Researchers reviewed data obtained from 28 studies on the subject. Researchers discovered that high intake of raw and cooked vegetables diminished...