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Recent reports about the effects of fruit and vegetables on cancer reduction is contradictory. However, these differences could be explained by the fact that raw vegetables have greater cancer preventative properties than cooked vegetables. Tomatoes are the exception as they are more effective when cooked. Also, garlic and onions need to have been prominent in the diet as they are known to reduce the risk some cancers. Also, growing fruit and vegetables in depleted soil or harvesting while unripe may also affect their efficacy.
Source: summary of medical news story as reported by Medical News Today
About: Fruit and vegetables do reduce cancer risks
Date: 7 November 2004
Source: Medical News Today
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