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Regular consumption of fruits and vegetables may cut down gastric cancer development risk.
Consistent consumption of fried foods may significantly increase the probability of developing oral, pharyngeal, and esophageal cancers.
High ovarian cancer risk is associated with frequent consumption preserved foods, such as preserved meats and vegetables.
Consistent consumption of foods high in vitamin C may reduce the likelihood of developing prostate cancer.
Consumption of large amounts of allium vegetables reduces risk of gastric cancer in a meta-analysis.
Generous intake of allium vegetables, such as onion, garlic, leek, and scallion, may reduce the likelihood of gastric cancer.
Regular intake of generous portions of fruits and vegetables may help to fend off ovarian cancer.
Men who want to minimize their prostate cancer risk should add more soy foods to their diets.
Increasing the frequency of consumption of fruits, vegetables, and dietary antioxidants may help to prevent the development of Barrett's esophagus, gastroesophageal reflux disease (GERD), and esophageal cancer.
Regular intake of fruits and vegetables may help thwart the development of Barrett's esophagus, a known risk factor for esophageal cancer.
Increased intake of fruits and vegetables may help to fend off renal (kidney) cancer.
