Disease Conditions

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Dietary intake and risk of developing inflammatory bowel disease: a systematic review of the literature.

Adequate intake of fruits, fiber, and vegetables may help protect individuals from inflammatory bowel diseases, such as ulcerative colitis and Crohn’s disease.

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Fruit, vegetable, and antioxidant intake and all-cause, cancer, and cardiovascular disease mortality in a community-dwelling population in Washington County, Maryland.

A decline in cancer, cardiovascular disease, and total mortality risk is associated with consistent consumption of fruits and vegetables.

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Association of fruit and vegetables with the risk of nasopharyngeal cancer: evidence from a meta-analysis.

Nasopharyngeal cancer is less likely to occur among frequent consumers of fruits and vegetables.

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Consumption of vegetables and fruit and the risk of inflammatory bowel disease: a meta-analysis.

High consumers of fruits and vegetables are less likely to develop inflammatory bowel diseases, such as ulcerative colitis and Crohn’s disease.

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Meat intake and risk of inflammatory bowel disease: a meta-analysis.

Generous intake of meat may increase inflammatory bowel disease risk.

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Nut consumption on all-cause, cardiovascular, and cancer mortality risk: a systematic review and meta-analysis of epidemiologic studies.

Habitual consumption of nuts may significantly cut down cancer, cardiovascular disease, and total mortality risk.

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Fruit and vegetable consumption and mortality from all causes, cardiovascular disease, and cancer: systematic review and dose-response meta-analysis of prospective cohort studies.

Frequent consumers of fruits and vegetables are less likely to die from chronic diseases, especially cardiovascular diseases.

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Fruit and vegetable intake and risk of major chronic disease.

Adequate intake of fruits and vegetables may cut down the risk of chronic diseases, especially cardiovascular ailments. This study investigated the effect of the consumption of fruits and vegetables on chronic disease risk. Researchers tracked the dietary records of 109,636 subjects with no previous history of chronic disease recruited from the Nurse’s Health Study and...
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A prospective study of red and processed meat intake in relation to cancer risk.

Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.

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Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis.

Regular consumers of processed meats may have a high tendency to develop diabetes mellitus and coronary heart disease (CHD).

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Consumption of red and processed meat and esophageal cancer risk: meta-analysis.

Generous consumption of processed and unprocessed red meat may promote the development of cancerous cells and tumors in the esophagus.

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Long-term processed and unprocessed red meat consumption and risk of heart failure: A prospective cohort study of women.

A surge in the risk of heart failure is associated with women who are regular consumers of processed meat products.

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