DrCarney.com Blog

Individuals on high-fat diets are more likely to develop stomach cancer than those on low-fat diets.

High ingestion of foods rich in vitamin E may lessen the likelihood of developing lung cancer.

A decline in the risk of hepatocellular cancer is associated with habitual consumption of vegetables.

Increased consumption of high fiber diets may significantly cut down esophageal and gastric cardia cancer risks. This research work assessed the role regular ingestion of dietary fiber play in the prevention of cancers of the esophagus and stomach. Researchers examined the dietary fiber intake of a large number of subjects. The esophageal and gastric cardia...

Moderate and heavy drinkers of alcohol are more likely to develop laryngeal cancer than non-consumers of alcoholic beverages.

Frequent consumers of alcohol may have a high tendency to develop laryngeal cancer.

Consistent consumption of diets high in allium vegetables, such as onions and garlic, may help inhibit the development and proliferation of cancerous cells and adenomatous polyps in the colon and rectum.

High intake of cruciferous vegetables, especially broccoli, may cut down the risk of developing colorectal neoplasms and cancer.

Tumors and cancerous cells are less likely to develop in the stomach of frequent consumers of high fiber diets.

Frequent consumption of onions and garlic may lower the risk of oral, pharyngeal, laryngeal, esophageal, breast, prostate, colorectal, ovarian, and kidney cancers.

Consistent consumption of diets rich in allium vegetables, such as onions and garlic, may significantly reduce head and neck cancer risk.

Adequate intake of diets rich in α- and β-carotene may help guard against the development of breast cancer in women.