Stomach Cancer

Health - Food - Science - Community

Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies.

A surge in the risk of gastric cancer is associated with high intake of red and processed meat products, such as beef, bacon, and sausage.

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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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Consumption of onions and a reduced risk of stomach carcinoma.

Generous intake of diets rich in onions may help to prevent the occurrence of stomach cancer.

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Allium vegetables and reduced risk of stomach cancer.

Regular consumption of allium vegetables, such as onions and garlic, may confer significant protection against stomach cancer.

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Allium vegetable intake and gastric cancer: a case-control study and meta-analysis.

Diets rich in allium vegetables, such as onions and garlic, may confer significant protection against gastric cancer.

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Fruit and vegetable consumption and gastric cancer: a systematic review and meta-analysis of cohort studies.

Regular consumption of fruits and vegetables may cut down gastric cancer development risk.

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Dietary patterns and gastric cancer risk: a systematic review and meta-analysis.

Generous intake of healthy foods, such as fruits and vegetables, may contribute positively to the prevention of stomach 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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Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues.

Fried meat contains high quantity of carcinogenic and mutagenic heterocyclic amines.

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Raw versus cooked vegetables and cancer risk.

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 the 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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