Published in Medical Letter on the CDC and FDA, November 21st, 2004
"This review of the medical literature from 1994 to 2003 summarizes the relationship between raw and cooked vegetables and cancer risk and examines whether they may affect cancer risk differently.
"Twenty-eight studies examined the relationship between raw and cooked vegetables and risk for various cancers. Twenty-one studies assessed raw, but not cooked, vegetables and cancer risk," scientists writing in the journal Cancer Epidemiology Biomarkers & Prevention report.
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