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High consumption of non-pickled vegetables may cut down the risk of developing breast cancer.
Regular consumers of preserved foods, such as salted fish, pickled vegetables, fermented soy products, and preserved meats, may be highly vulnerable to prostate cancer.
Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.
Increased intake of processed and pickled foods may promote the development of esophageal cancer.
Regular consumption of fruits and vegetables may cut down gastric cancer development risk.
Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.
High ovarian cancer risk is associated with frequent consumption preserved foods, such as preserved meats and vegetables.
Consistent consumption of foods high in vitamin C may reduce the likelihood of developing prostate cancer.
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.
Regular intake of generous portions of fruits and vegetables may help to fend off ovarian cancer.
