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The risk for cognitive impairment and stroke was lower with the intake of unprocessed, minimally processed foods.
The findings were seen across cardiometabolic common mental disorder and mortality outcomes.
A reduced risk of recurrence was seen in association with soy isoflavones; prediagnostic green tea also was linked to reduced risk of recurrence.
Active treatment lowered SBP, improved 6-minute walk test and improved measures of endothelial function.
The benefit was not seen overall or for domain-specific cognitive function.