Washington: A new study suggests that diets containing cooked vegetables and dried fruit, legumes, brown rice to reduce the risk associated with colon cancer.
And analyzed the researcher Asina Tantamango and her colleagues at the University of "California", data for 2818 people monitored their health and diet over the past 26 years, appeared in which 441 cancer of the colon or rectum, and shows that eating brown rice at least once a week is linked to reduced risk of colon tumors, benign pre-malignant type.
And analyzed the researcher Asina Tantamango and her colleagues at the University of "California", data for 2818 people monitored their health and diet over the past 26 years, appeared in which 441 cancer of the colon or rectum, and shows that eating brown rice at least once a week is linked to reduced risk of colon tumors, benign pre-malignant type.
Also shown during the study, published in the journal "Nutrition and Cancer," that eating legumes such as peas, beans, lupine, carob, soybean, peanut, lentils, at least 3 times a week is linked to reduced risk of colon tumors, benign by 33%.
The eating cooked vegetables once or more per week, is linked to reduced risk of these tumors by 24%, while that eating dried fruit 3 times or more per week reduces the risk by 26%.
Tantamango said "The pulses, dried fruit and brown rice all contain high amounts of fiber-known role in the weakening of carcinogens, while Alkrenbah vegetables such as broccoli contains compounds that remove toxic substances that may improve the preventive role."
The eating cooked vegetables once or more per week, is linked to reduced risk of these tumors by 24%, while that eating dried fruit 3 times or more per week reduces the risk by 26%.
Tantamango said "The pulses, dried fruit and brown rice all contain high amounts of fiber-known role in the weakening of carcinogens, while Alkrenbah vegetables such as broccoli contains compounds that remove toxic substances that may improve the preventive role."
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