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A diet rich in fruits, vegetables, whole grains, fish, legumes, and dairy may help lower the risk of gastrointestinal cancers, including colorectal cancer, recent research suggests.
Seed oils — plant-based cooking oils often used in processed, packaged foods — have been linked to an increased risk of colon cancer, according to a new study published in the medical journal Gut.
Research shows healthy cooking oils like avocado and olive oil offer a range benefits, from improving heart health to, yes, reducing cancer risk. But seed oils in particular, such as canola, corn ...
Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective, also known as the Expert Report, was an expert report published by the World Cancer Research Fund global network in 2007. It reviewed all the evidence about the links between cancer and diet, physical activity and body fat and contains 10 recommendations for ...
In 1993, the World Health Organization listed traditional Asian pickled vegetables as possible carcinogens, [64] and the British Journal of Cancer released an online 2009 meta-analysis of research on pickles as increasing the risks of esophageal cancer. The report, citing limited data in a statistical meta analysis, indicates a potential two ...
Diet is also thought to be a contributing factor in stomach cancer: in Japan, where very salty pickled foods are popular, the incidence of stomach cancer is high. Preserved meat such as bacon, sausages, and ham increases the risk, while a diet rich in fresh fruit, vegetables, peas, beans, grains, nuts, seeds, herbs, and spices will reduce the risk.
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