Foods That Reduce Colorectal Polyps

Abstracted By Jessica Patella, ND abstracted from “Foods and Food Groups Associated with the Incidence of Colorectal Polyps: The Adventist Health Study” from the 4 May 2011 online edition of theNutrition and Cancer.

While colorectal cancer has decreased over the past 20 years, it is still the second leading cause of cancer death and the third most common cancer in both men and women (2).  Routine colonoscopy screenings result in early detection and removal of colorectal polyps before they progress to cancer (3).  Along with routine screenings, many studies suggest dietary factors play a large role in decreasing the risk of colorectal cancer (1).  A recent study found eating cooked green vegetables, dried fruits, legumes and brown rice frequently was associated with a decreased risk of colorectal polyps (1).

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