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Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.
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.
Ischemic stroke is less likely to occur in individuals who are physically active and exercise regularly.
Adolescents and young adults who are lovers of dairy products may have a high tendency to develop acne vulgaris.
Depression is less likely to occur in individuals who are frequent consumers of fruits and vegetables.
Habitual consumption of fruits and vegetables may significantly cut down coronary heart disease risk.
Frequent consumers of fruits and vegetables are less likely to die from chronic diseases, especially cardiovascular diseases.
