(14-10-11) Fruit and vegetable consumption effectively lowers colon cancer risk

by John Phillip


(NaturalNews) Health-minded individuals are well aware that a diet high in
natural fruits and vegetables equate to vibrant health and dramatically lowered
risk of many chronic diseases. The result of a new study published in the
Journal of the American Dietetic Association provides details on how specific
fruit and vegetable consumption lowers the incidence of many types of colon
cancer, the third most prevalent form of the disease. Foods such as apples,
broccoli and cauliflower each lower the risk of cancer initiation in different
parts of the colon while high sugar, fiber-void fruit juices are shown to
increase risk of the illness. Nutrition scientists from Australia provide
important documentation to confirm the importance of eating a colorful
selection of fruits and vegetables to lower colon cancer risk.

Nutrition researchers have designed studies to examine the effect of healthy
diet on colon cancer risk in the past, but the protective effect has been
debatable as they do not provide specific results for different foods on the
key regions or subsites of the colon. Professor Lin Fritschi, PhD, head of the
Epidemiology Group at the Western Australian Institute for Medical Research,
and her research team set out to investigate the link between fruit and
vegetables and three cancers in different parts of the bowel: proximal colon
cancer, distal colon cancer and rectal cancer.

Colon Cancer Risk Lowered by Eating a Wide Variety of Brightly Colored Fruits
and Vegetables
The controlled study included 918 participants with a confirmed colon cancer
diagnosis and compared them with 1021 individuals with no history of the
digestive disease. All participants completed extensive nutritional and
demographic questionnaires to account for potential conflicts such as
socioeconomic status. Analysis of the data showed that specific fruit and
vegetables from similar varietal families affect risk for colon cancer in
different portions of the digestive tract.

With respect to different fruit and vegetable consumption, the researchers
found a reduced rate of proximal colon cancer linked to eating brassicas like
broccoli, cabbage, cauliflower and Brussels sprouts. In addition, both total
vegetable intake and total vegetable and fruit intake were linked to a lower
risk of distal colon cancer. And finally a significant reduction in distal
colon cancer risk was linked to dark yellow vegetables and apples.

There should be no doubt that natural fruits and vegetables consumed raw or
minimally cooked to retain the active enzymes is a critical factor in digestive
health that dramatically lowers the risk of colon cancer and other chronic
conditions as well. This study conveys the important nature of eating a wide
variety of different colored fruits and vegetables, high in phytonutrient
content, to provide a protective shield at different colon subsites and
throughout the body.

Sources for this article include:
http://adajournal.org/webfiles/imag...
http://medicalxpress.com/news/2011-...
http://www.medicalnewstoday.com/art...
http://www.eurekalert.org/pub_relea...

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In evidenza

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