Foods for Colon Health

Colon cancer is the second leading cause of cancer death in the United States and the third most common cancer in both men and women.  Yessenia Tantamango, from Loma Linda University (California, USA), and colleagues analyzed data from 2,818 subjects who participated in Adventist Health Study-1 (administered from 1976-77) and who answered a follow-up survey 26 years later from Adventist Health Study-2.  Eating legumes at least three times a week and brown rice at least once a week was linked to a reduced risk of colon polyps by 33% and 40%, respectively.  Results also show that consuming cooked green vegetables once a day or more, as compared to less than five times a week, was associated with a 24% reduction in the risk of rectal/colon polyps. Consuming dried fruit three times a week or more, versus less than once a week, was associated with a 26% reduced risk.  The team submits that the protective effects of these foods could be due in part to their cancer-fighting agents:  legumes, dried fruits, and brown rice all have a high content of fiber, known to dilute potential carcinogens; and cruciferous vegetables, such as broccoli, contain detoxifying compounds, which help to improve their protective function.  The researchers conclude that: “High frequency of consumption of cooked green vegetables, dried fruit, legumes, and brown rice was associated with a decreased risk of colorectal polyps.”