Fruit and vegetables 'could reduce risk of colon cancer'

26 September 2011

Colon cancer risks could be drastically reduced by eating more fruit and vegetables but drinking less fruit juice, new research suggests.

A study from Australia published in the Journal of the American Dietetic Association found that eating more apples can lead to a lower risk of distal colon cancer and vegetables like cabbage, cauliflower, broccoli and sprouts are linked to the reduction in risk of cancer in both the proximal and the distal colon.

The research, which aimed to find out about the effects of different foods on sites in the large bowel, suggested that confusion about the links between diet and colorectal cancer (CRC) risk has often been because previous studies did not take into account the site of the CRC.

Lead author Professor Lin Fritschi, head of the epidemiology group at the Western Australian Institute for Medical Research, Perth, said: "The replication of these findings in large prospective studies may help determine whether a higher intake of vegetables is a means for reducing the risk of distal CRC."

She added that further tests need to be done to confirm the results.

Other types of cancer can affect the colon, such as lymphoma, carcinoid tumours, melanoma and sarcomas. However, these are rare, according to the US National Library of Medicine.

Posted by Edward Bartel

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