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Generous consumption of fruits and vegetables may contribute positively to the prevention of several chronic diseases, including stroke, hypertension, cancer, coronary heart disease, and type 2 diabetes.
A significant increase in colorectal cancer risk is associated with consistent consumption of pickled red meat.
Regular consumers of processed meats may have a high propensity of developing colon cancer.
High meat diets may put women at greater risk of breast cancer.
Regular intake of heterocyclic amines abundant in cooked meat and fish may boost an individual's chances of having esophageal cancer.
Increased intake of dietary flavonoids from fruits and vegetables may help halt the onset of colorectal cancer.
Consistent consumption of foods packed with dietary flavonoids and lignans may improve an individual's chances of avoiding colorectal cancer.
Esophageal and gastric cardia cancers are less likely to occur among frequent consumers of citrus fruits.
Adequate consumption of cruciferous vegetables may help guard against the development of kidney, pharyngeal, oral, esophageal, and colorectal cancers.
Regular intake of foods high in flavonoids may offer individuals adequate protection against lung cancer.
Adequate intake of allium vegetables, such as garlic, onion, Welsh onion, and Chinese Chives, may decrease an individual's predisposition to esophageal and stomach cancers.
