Foods for Colon Health

A new study from a California research team suggests that eating more legumes (dried beans, dried peas and lentils) at least three times a week can cut the risk of developing colon polyps (which can lead to cancer) by 33 percent. Brown rice reduces the risk, too, by 40 percent. Researchers at Loma Linda University also found that eating cooked green vegetables at least once a day, and dried fruit at least three times a week offers additional protection. The researchers analyzed data from more than 2,800 adults in the Adventist Health Study-1 performed in 1976-77, including information on participants who responded to a follow up study 26 years later. The first study asked participants how often they consumed specific foods. The investigators also considered other factors that could influence colon cancer risk, including family history of the disease, education, physical activity level, and constipation. They also checked alcohol intake, how often the participants ate sweets, used pain medication and took multivitamins. The study was published in the May 2011 issue of Nutrition and Cancer.