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Keen consumption of lettuce, carrots, legumes, sweet potatoes, and cruciferous vegetables may guard against the onset of liver cancer and mortality from the disease.
Increase in the rate of consumption of legumes and whole grains may help thwart the development of liver cancer.
Diets that favor the consumption of salty foods, such as pickled vegetables and processed meats, may promote the development of gastric (stomach) cancer.
High dietary ingestion of ultra-processed foods may spur the development of colorectal cancer.
Each portion of processed meat we eat may take us closer to a diagnosis of colorectal cancer.
Lovers of preserved vegetables may have a high tendency to die prematurely from hemorrhagic stroke and esophageal cancer.
Elevated consumption of foods high in polyphenols and flavonoids may slash the risk of stomach (gastric) cancer.
Cigarette smoking may increase death toll from pancreatic cancer.
Excluding red and processed meats from our diet may substantially reduce the rate of occurrence of colorectal cancer.
A woman's love for alcohol may bump up her risk of breast cancer.
