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A surge in the risk of ovarian cancer is associated with women who are smokers.
Low esophageal and gastric cancer risk is associated with generous intake of diets high in flavonols.
Ovarian cancer is less likely to occur in women who regularly consume diets rich in flavonoids.
Adequate intake of flavonol- and flavone-rich foods may help guard against breast cancer development.
Generous intake of diets rich in flavones, flavonols, and flavan-3-ols may significantly cut down breast cancer risk, especially in post-menopausal women.
High consumption of isoflavone-rich soy foods may reduce breast cancer development and recurrence risk.
High consumption of non-fermented soy foods and isoflavone may decrease stomach cancer risk.
Increased consumption of soy and isoflavone may decrease breast cancer risk in postmenopausal Japanese women.
Americans who regularly consume cruciferous vegetables are less likely to develop renal cell carcinoma than those who do not.
Individuals who regularly consume diets high in cereal, fruit, and vegetable fibers are less likely to develop colon, rectal, and colorectal cancers.
