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Low pancreatic cancer risk is associated with frequent consumers of cruciferous vegetables.
Frequent consumption of fruits, green vegetables, berries, poultry, oil, and margarine may reduce type 2 diabetes risk.
Individuals who regularly consumed high quantities of fermented milk products are highly vulnerable to colorectal cancer.
High consumption of red and processed meats may increase type 2 diabetes risk.
High consumers of isoflavone-rich soy foods are less likely to develop breast cancer than rare- or non-consumers.
Diets high in soy foods may protect women against endocrine-related gynecological cancers, such as ovarian and endometrial carcinomas.
Low breast cancer risk is associated with high consumption of soy foods.
High intake of soy foods and isoflavones may protect women against the development of breast cancer.
Generous intake of healthy foods, such as fruits and vegetables, may contribute positively to the prevention of stomach cancer.
Diets rich in vitamins and fibers are associated with low stomach cancer risk.
