Summary
This research evaluated the effect of fruit and vegetable consumption on kidney cancer risk. 13 studies were analyzed, and they included 1,478 patients with kidney cancer (709 women and 769 men) as well as 530,469 women and 244,483 men followed for up to 7 to 20 years. Participants were asked to complete a questionnaire on their dietary habits. The results showed that increased fruit and vegetable consumption was associated with decreased risk of kidney cancer. More details can be found in the study.
References
Jung Eun Lee, Satu Männistö, Donna Spiegelman, David J Hunter, Leslie Bernstein, Piet A van den Brandt, Julie E Buring, Eunyoung Cho, Dallas R English, Andrew Flood, Jo L Freudenheim, Graham G Giles, Edward Giovannucci, Niclas Håkansson, Pamela L Horn-Ross, Eric J Jacobs, Michael F Leitzmann, James R Marshall, Marjorie L McCullough, Anthony B Miller, Thomas E Rohan, Julie A Ross, Arthur Schatzkin, Leo J Schouten, Jarmo Virtamo, Alicja Wolk, Shumin M Zhang, Stephanie A Smith-Warner