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Elevated intake of isoflavone-containing foods, such as soy foods, may help curb the development of cancerous cells and tumors in the lungs of never smokers.
High dietary exposure to phytochemicals from plant foods may help thwart the development of glioma— a tumor originating from the glial cells in the brain and spinal cord.
Indulging in preserved vegetables may put an individual at risk of developing esophageal cancer.
Consistent consumption of foods loaded with phytoestrogens may help guard against the development of breast cancer in women.
Indulging in foods loaded with fiber may help thwart the formation of cancerous cells and tumors in the gastrointestinal tract.
Light, moderate, and heavy consumption of alcohol might be a major contributing factor to the development of hepatocellular (liver) cancer.
Generous intake of ultra-processed foods may favor the development of different types of cancer, including colorectal, breast, and prostate cancer.
Habitual drinking of alcohol may fuel the development of gastric (stomach) cancer.
Eating lots of ultra-processed foods regularly may put a woman at risk of developing breast cancer.
Individuals may be edging closer to a diagnosis of colon and rectal cancer with every portion of red and processed meats they consume.
Likeness for red and white meat may make an individual vulnerable to pancreatic cancer.
