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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 ...
No single food can protect against cancer, but eating more foods that fight it will help reduce the risk of developing the disease, the American Institute for Cancer Research notes. Diet ...
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 ...
Nutrition and Cancer is a peer-reviewed medical journal covering research on the role of nutritional factors in causing or preventing cancer. It is published eight times a year by Routledge . According to the Journal Citation Reports , the journal has a 2014 impact factor of 2.322.
You already know that certain foods are bad for your waistline, but recent research confirms that other culprits may up your risk for cancer, too. 10 foods that are tied directly to cancer Skip to ...
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.
The aim of the PRISMA statement is to help authors improve the reporting of systematic reviews and meta-analyses. [3] PRISMA has mainly focused on systematic reviews and meta-analysis of randomized trials, but it can also be used as a basis for reporting reviews of other types of research (e.g., diagnostic studies, observational studies).
MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).