Stomach Cancer

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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...
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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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