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Fruits and vegetables consumption and risk of stroke: a meta-analysis of prospective cohort studies.
A decline in the risk of stroke is associated with consistent consumption of fruits and vegetables.
Diets high in fruits and low in meat may protect individuals against colorectal adenoma and cancer.
Adequate consumption of fruits and vegetables may reduce an individual's chances of suffering from stroke.
Adequate intake of diets high in both fruits and vegetables may help guard against the development of non-Hodgkin lymphoma
Frequent consumption of raw fruits and vegetables may significantly cut down an individual's risk of suffering from ischemic and hemorrhagic stroke.
Low pancreatic cancer risk is associated with frequent consumers of fruits and vegetables.
A surge in the risk of nasopharyngeal cancer is associated with generous intake of preserved foods.
Regular consumption of diets low in fiber-rich plant foods, such as fruits, vegetables, and whole grains may increase colon cancer risk.
Low total mortality risk is associated with increased consumption of high-fiber diets rich in fruits, vegetables, and whole grains.
Increased consumption of fruits, vegetables, and foods rich in vitamin C, beta-cryptoxanthin, and lutein may reduce the risk of suffering from depression in older adults.
