Food Groups Associated with Reduced Numbers of Colon Polyps

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A recent study published in Nutrition and Cancer concluded that eating legumes at least 3 times a week and brown rice at least weekly may reduce the risk of colon polyps by 33 percent and 40 percent respectively. In addition,eating cooked green vegetables daily compared to less than 5 times a week was associated with a 24 percent reduction in polyps and eating dried fruits three times a week compared to less than once a week was associated with a 26 percent reduction.

Over Twenty eight hundred subjects participating in the Adventist Health Study -1 were evaluated for how often they ate specific foods. Twenty six years later during The Adventist Health Study-2 the subjects completed a questionaire and those in this study who had undergone colonoscopies were asked to indicate physician-diagnosed colorectal polyps. During the 26 years there were 441 subjects with colorectal polyps. Several possible confounding factors were assessed including family history of colorectal cancer, educational level, physical activity, smoking history, alcohol level, constipation, intake of sweets, pain medication, multivitamins and food. The factors shown to distort the effects of food and food groups were adjusted. More research should be carried out on food groups and polyps.

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