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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...
Individuals with high dietary intake of red and processed meats are susceptible to liver, colorectal, lung, and esophageal cancers.
Regular consumers of processed meats may have a high tendency to develop diabetes mellitus and coronary heart disease (CHD).
Regular intake of processed and unprocessed red meats may increase total mortality risk.
Generous consumption of whole grains may cut down all-cause mortality risk significantly in US men and women.
Weight and foods may have more effect on colorectal cancer risk than genetic factors.
A surge in the risk of heart failure is associated with women who are regular consumers of processed meat products.
Habitual consumers of diets high in sodium, sugary beverages, and processed meats and low in fruits, vegetables, and nuts are more likely to suffer and die from stroke, heart disease, and type 2 diabetes.
Processed meat products may increase heart failure morbidity and mortality risk.
Frequent consumption of soy foods may reduce total mortality risk in breast cancer survivors.
