Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk.

By E. Riboli, T. Norat. American Journal of Clinical Nutrition, 2003

1,195 citations recorded by the source corpus.

Subfields: Oncology, Public Health, Environmental and Occupational Health, Surgery

View Paper: https://www.semanticscholar.org/paper/61ae02b942829c5a26c90af1efe5586d697b7005

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Citations in the corpus

Ascorbic acid, vitamin A, and mineral composition of banana (Musa sp.) and papaya (Carica papaya) cultivars grown in Hawaii (2006, background): “of the mouth, pharynx, esophagus, lungs, stomach, and colon (Bazzano et al., 2002; Gillman et al., 1995; Joshipura et al., 2001; Riboli and Norat, 2003; WCRF/AICR, 1997).”
Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases (2013, positive): “There is considerable epidemiological evidence indicating that the consumption of diets rich in fruit and vegetables is associated with a reduction in the risk of a number of chronic diseases, most notably CVD, specific cancers, and neurodegenerative diseases (24, 29, 54, 90, 99, 100, 137, 183, 231,”
Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies (2017, methodology): “Consistent with previous meta-analyses, we used 80 g as a serving size for fruit and vegetable intake.(72,73) For specific fruit and vegetable types we used serving sizes as provided in a pooled analysis of cohort studies,(74) but for some subtypes of fruits and vegetables which were not reported on”
Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease (2009, background): “Epidemiological studies have shown an inverse association between vegetables and fruits consumption and the risk of human cancers at many sites [128, 129].”
Critical review: vegetables and fruit in the prevention of chronic diseases (2012, result): “A meta-analysis published at the same time period resulted in the same conclusions [98].”
The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide (2010, background): “Background It is widely accepted that a plant-based diet with high intake of fruits, vegetables, and other nutrient-rich plant foods may reduce the risk of oxidative stress-related diseases [1-6].”
Australian Dietary Guidelines (2006, result): “10 in Evidence Report [14]) [161, 162, 164, 165, 194], consistent with findings of a convincing effect on reduced risk of cancers of the mouth, pharynx and larynx and a suggestive effect on nasopharyngeal cancers described in the WCRF report [42].”