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Increased intake of dietary flavonoids from fruits and vegetables may help halt the onset of colorectal cancer.
Consistent consumption of foods packed with dietary flavonoids and lignans may improve an individual's chances of avoiding colorectal cancer.
Esophageal and gastric cardia cancers are less likely to occur among frequent consumers of citrus fruits.
Adequate consumption of cruciferous vegetables may help guard against the development of kidney, pharyngeal, oral, esophageal, and colorectal cancers.
Regular intake of foods high in flavonoids may offer individuals adequate protection against lung cancer.
Adequate intake of allium vegetables, such as garlic, onion, Welsh onion, and Chinese Chives, may decrease an individual's predisposition to esophageal and stomach cancers.
High intake of lycopene-rich foods may help guard against the development of prostate cancer.
Consistent consumption of foods high in vitamin A and high blood levels of vitamin A may help prevent the development of cervical cancer in women.
Habitual consumption of fruits and vegetables may contribute positively to the prevention of stomach (gastric) cancer.
Individuals who adhere to a western dietary pattern may have a higher tendency of developing pancreatic cancer than their counterparts on diets loaded with fruits, vitamins, vegetables, and fiber.
Frequent consumption of carrots may reduce the likelihood of developing urothelial cancer.
