Vegetables reduce the risk of colon cancer

According to a study published in the October issue of the American Dietetic Association, the absorption of fruits and vegetables has different effects on colon and rectal cancer (CRC).

The research leader of the Western Australian Institute of Medical Research, Professor and Dr Lin Fritschi, said fruits and vegetables are thought to be nutritious for CRC patients. However, their protective effect is still a controversial issue.

The research team found a link between fruits, vegetables and 3 types of intestinal cancer, such as colon cancer in the proximal end, colon cancer in the terminal and rectal cancer.

This group of authors followed 918 cases of patients diagnosed with CRC and 1,021 cases without a CRC history.

Patients answered questions about nutrition and health with the socio-economic conditions of the family.

Experts found that eating cabbage-rich vegetables, such as broccoli and cabbage, was associated with a reduction in the range of effects of early colon cancer. For terminal colon cancer, both fruits and vegetables help reduce the risk of disease. In particular, the risk of end-colon cancer is significantly reduced when increasing the intake of dark yellow or apple vegetables.

However, the risk of rectal cancer increases when the subjects are drinking lots of fruit juice.