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High intake of diets rich in fiber may protect individuals from cardiovascular diseases.
Regular consumption of high fiber diets may decrease an individual’s susceptibility to pancreatic cancer.
High dietary intake of salt may increase stomach cancer development risk. This study assessed the correlation between habitual consumption of salty foods and gastric (stomach) cancer risk. Researchers systematically reviewed 10-year old data on salt intake and gastric cancer odds ratio of 2,076498 subjects extracted from 4 cohort and 7 case-control studies. They found a...
Consistent consumption of healthy foods is associated with decreased risk of lung cancer.
Fried, grilled, and baked meats contain mutagens, such as heterocyclic amines (HCA). Well-cooked meats produce heterocyclic amines (HCA), which are potent mutagens. This study examined the quantities and types of heterocyclic amines (PhlP, MelQx, and DiMelQx,) produced in meats prepared by cooking methods commonly use by U.S meat consumers. Researchers assessed the PhlP, MelQx, DiMelQx,...
Generous consumption of salt and salt-rich foods may increase stomach cancer development risk.
Individuals who regularly consumed dairy products, such as milk, butter, and margarine, may have a high tendency to develop stomach cancer.
High intake of milk and milk products may increase ovarian cancer risk.
Generous consumption of cruciferous vegetables may reduce stomach cancer risk.
Regular consumers of processed meats, such as bacon, are more prone to develop stomach cancer than rare- and non-consumers of these types of meats.
