Leafy Green Veggies Cut Colon Cancer Risk in Half

LeafyGreen Veggies Cut Colon Cancer Risk in Half



A dietrich in leafy green vegetables can cut the risk of colon cancer by nearly half,according to a study carried out by researchers at Liverpool University in theUK.  Results from the study, published in Gastroenterology, showed that adaily intake of broccoli, cabbage, lettuce and sprouts, can reduce the cancerrisk by 46 per cent. The leafy green vegetables used in the research containfibre with a high content of galactose, a sugar which is believed to helpprevent proteins called lectins from binding to the lining of the colon andcausing damage.

Forthe study, around 1,000 people, half of whom had colon cancer, were questionedon their diet. Those without the colon problems had a higher dietary intake ofvegetables.  In a report by the BBC, Professor Jonathan Rhodes, who led theresearch said: “The stories about the benefits of a high fibre diet thathave been circulating for years have typically oversimplified the situation soit is not surprising that there was confusion and contradictory reports. Thisstudy provides important evidence that the association between diet and coloncancer is mediated via specific food components rather than just by a generaleffect of fibre.”

Thereport also highlighted the harmful effects of a diet high in calories and redmeat.  The BBC claims that colon cancer causes around 20,000 deaths a yearin the UK.