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A decline in biliary tract cancer risk is associated with regular consumption of diets rich in onions, garlic, and shallot.
Dietary patterns as identified by factor analysis and colorectal cancer among middle-aged Americans.
High meat eaters may have higher colorectal cancer risk than regular consumers of fruits, vegetables, and low-fat diets.
Consistent consumption of high meat diets may raise the odds of acquiring esophageal and non-cardia type of gastric cancer.
Adherence to a plant-based dietary lifestyle may significantly cut down atherosclerosis and coronary artery disease (CAD) risk.
Generous intake of meat may increase inflammatory bowel disease risk.
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.
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.
