Cancer

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

Low breast cancer risk is associated with high intake of healthy foods.

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Fruits and vegetables and endometrial cancer risk: a systematic literature review and meta-analysis.

Low endometrial cancer risk is associated with women who frequently consumed large servings of fruits and vegetables.

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A meta-analysis of studies of dietary fats and breast cancer risk.

High consumption of fatty foods, such as meat, milk, and cheese, may increase breast cancer risk.

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Diet and colorectal cancer risk in Asia - a systematic review.

High intake of diets rich in fruits, vegetables, fibers, and soy beans may cut down the risk of developing colorectal cancer.

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Milk consumption and cancer incidence: a Norwegian prospective study.

Generous milk intake may promote the development of cancerous cells in lymphatic organs.

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Meat consumption among Black and White men and prostate cancer in the Cancer Prevention Study II Nutrition Cohort.

Increased intake of processed and unprocessed red meat is associated with high incidence of prostate cancer among Black men.

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Endometrial cancer and meat consumption: a case-control cohort study.

High endometrial cancer risk is associated with increased consumption of processed and unprocessed red meat.

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Vascular endothelium and human disease.

Endothelial dysfunction may be a good indicator of the presence of various diseases, such as diabetes, stroke, cancer, and atherosclerosis.

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World Health Organization: fruits and vegetable consumption.

Ingesting large amounts of fruits and vegetables may reduce the risk of developing cancer.

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The nutritional and health benefits of pulses in relation to obesity, diabetes, heart disease, and cancer.

Eating large quantities of pulses may lower the cancer, obesity, diabetes, and heart disease risk.

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Nutrition, insulin, IGF-1, and cancer risk: a study of epidemiological evidence.

High serum concentrations and bioactivity of insulin and IGF-1 may promote the development and proliferation of cancerous cells.

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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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