Click on a filter below to refine your search. Remove a filter to broaden your search.
The risk for cognitive impairment and stroke was lower with the intake of unprocessed, minimally processed foods.
A reduced risk of recurrence was seen in association with soy isoflavones; prediagnostic green tea also was linked to reduced risk of recurrence.
The findings were seen across cardiometabolic common mental disorder and mortality outcomes.