Legumes, brown rice reduce cancer risk

This diet pattern cut colon cancer risk by 33 to 40 percent, thereby decreasing risk for colorectal cancer to a great extent, according to a new research.Results also show that consuming cooked green vegetables once a day or more, as compared to less than five times a week, was associated with a 24 per cent reduction in the risk of rectal/colon polyps.Meanwhile, consuming dried fruit three times a week or more, versus less than once a week, was associated with a 26 per cent reduced risk.Eating these foods is likely to decrease your risk for colon polyps, which would in turn decrease your risk for colorectal cancer, says lead author Yessenia Tantamango, MD, a post-doctoral research fellow with Adventist Health Study-2 at Loma Linda University.The protective effects of these foods could be due in part to their cancer-fighting agents, the study reported.Legumes, dried fruits, and brown rice all have a high content of fiber, known to dilute potential carcinogens, Dr Tantamango says.Additionally, cruciferous vegetables, such as broccoli, contain detoxifying compounds, which would improve their protective function, she added.