Legumes and brown rice cut colon cancer risk
Consuming a diet rich in green vegetables, dried fruit, legumes and brown rice could cut the risk of developing colorectal cancer.That is according to research from Loma Linda University, which showed that people who ate legumes a minimum of three times a week and brown rice once a week or more had less chance of developing colon polyps.
Yessenia Tantamango, lead researcher on the project, said: "Eating these foods is likely to decrease your risk for colon polyps, which would in turn decrease your risk for colorectal cancer."
He said that this latest research had backed up the conclusion of previous studies into the link between diet and colon cancer risk.
Mr Tantamango said that this latest research was more specific about the types of food which could offer protection against the disease.
A recent study conducted by the World Cancer Research revealed that reducing the amount of red meat people eat, consuming more fibre and taking regular exercises could cut the risk of developing bowel cancer.
