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FOODS to LOWer risk of disease

Cancer

Esophageal, Postmenopausal breast, Colon, Rectal, Uterine, Gallbladder, Stomach, Kidney, Liver, Bile duct, Ovarian, Pancreatic, Thyroid, Head and neck, Meningioma, Multiple myeloma

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Olive oil. High-fat (mainly heart-healthy mono and polyunsaturated fat including omega-3 fat, but also appreciable saturated fat), no-sugar, minimal-sodium, source of vitamin E and K, phytochemicals including antioxidants

Infections

Sepsis

COVID-19

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Joint disease

Osteoarthritis

Rheumatoid arthritis

Psoriatic arthritis

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