Diet and upper-aerodigestive tract cancer in Europe: The ARCAGE study.
Eating red meat increased upper-aerodigestive tract cancer risk, especially esophageal cancer.
The consumption of fruits, vegetables, olive oil and tea reduced the risk of upper-aerodigestive tract cancer.
Intake of fruits, and vegetables in relation to breast cancer risk by hormone receptor status.
A large population-based case-control study from Poland.
An increased level of total fruit intake was associated with a reduced overall risk of breast cancer. This association was stronger for reduced estrogen receptor positive tumors.
Increased vegetable intake did not affect the risk of breast cancer.