It has been reported that intake of fruits, vegetables and olive oil, as well as physical activity, may reduce breast cancer risk, but the evidence is inconclusive and points to weak effects at most.
It has been reported that natural compounds in these vegetables were effective in protection against chemical carcinogenesis by modulating carcinogen metabolism [ 7].
It has been reported that as methanol is insoluble in vegetable oils, it inhibits the immobilized lipases and thereby decreases the catalytic activity of the transesterification reaction.
It has been reported that increased consumption of fruits and vegetables improves the body's antioxidant and anti-inflammatory capacities.
It has been reported that mouldy bean curd, salted shrimp paste, salted eggs and various preserved vegetables were associated with an increased risk of NPC.
It is reported that lead is present in the air, water, soil, animal flesh and in vegetables [2].
In 2003, it was reported that of the 54 farms on the moss, occupying 3000 acre, almost half the area of the bog, only three were growing vegetables.
This is consistent with the observed by others in relation to fruit and vegetables consumption [ 14], but it is contrary to the protective effect of foods such as fish, vegetables and legumes on glucose disorders that has been reported [ 30].
A very high content of Cr in leaf and edible portion of vegetables, that is, 3.74 and 7.56 mg/kg, has been reported [ 78].
