Washington: Eating legumes at least three times a week and brown rice at least once a week can reduce your risk of colon polyps by 33 percent and 40 percent respectively, thereby decreasing your risk for colorectal cancer to a great extent, according to a new research.
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 percent reduction in the risk of rectal/colon polyps.
Meanwhile, consuming dried fruit three times a week or more, versus less than once a week, was associated with a 26 percent reduced risk.
“Eating these foods is likely to decrease your risk for colon polyps, which would in turn decrease your risk for colorectal cancer,” says lead author Yessenia Tantamango, MD, a post-doctoral research fellow with Adventist Health Study-2 at Loma Linda University.
The protective effects of these foods could be due in part to their cancer-fighting agents, the study reported.
“Legumes, dried fruits, and brown rice all have a high content of fiber, known to dilute potential carcinogens,” Dr. Tantamango says.
“Additionally, cruciferous vegetables, such as broccoli, contain detoxifying compounds, which would improve their protective function,” she added.
The study was recently published in Nutrition and Cancer.