(NaturalNews) Health-minded individuals are well aware that a diet high in natural fruits and vegetables equate to vibrant health and dramatically lowered risk of many chronic diseases. The result of a new study published in the
Journal of the American Dietetic Association provides details on how specific fruit and vegetable consumption lowers the incidence of many types of colon cancer, the third most prevalent form of the disease. Foods such as apples, broccoli and cauliflower each lower the risk of cancer initiation in different parts of the colon while high sugar, fiber-void fruit juices are shown to increase risk of the illness. Nutrition scientists from Australia provide important documentation to confirm the importance of eating a colorful selection of fruits and vegetables to lower colon cancer risk.
Nutrition researchers have designed studies to examine the effect of healthy diet on colon cancer risk in the past, but the protective effect has been debatable as they do not provide specific results for different foods on the key regions or subsites of the colon. Professor Lin Fritschi, PhD, head of the Epidemiology Group at the Western Australian Institute for Medical Research, and her research team set out to investigate the link between fruit and vegetables and three cancers in different parts of the bowel: proximal colon cancer, distal colon cancer and rectal cancer.
Colon Cancer Risk Lowered by Eating a Wide Variety of Brightly Colored Fruits and Vegetables
The controlled study included 918 participants with a confirmed colon cancer diagnosis and compared them with 1021 individuals with no history of the digestive disease. All participants completed extensive nutritional and demographic questionnaires to account for potential conflicts such as socioeconomic status. Analysis of the data showed that specific fruit and vegetables from similar varietal families affect risk for
colon cancer in different portions of the digestive tract.
With respect to different fruit and vegetable consumption, the researchers found a reduced rate of proximal colon cancer linked to eating brassicas like broccoli, cabbage, cauliflower and Brussels sprouts. In addition, both total
vegetable intake and total vegetable and fruit intake were linked to a lower risk of distal colon cancer. And finally a significant reduction in distal colon cancer risk was linked to dark yellow vegetables and apples.
There should be no doubt that natural
fruits and vegetables consumed raw or minimally cooked to retain the active enzymes is a critical factor in digestive health that dramatically lowers the risk of colon cancer and other chronic conditions as well. This study conveys the important nature of eating a wide variety of different colored fruits and vegetables, high in phytonutrient content, to provide a protective shield at different
colon subsites and throughout the body.
Sources for this article include:http://adajournal.org/webfiles/images/journals/yjada/yjada_pc_111_10....http://medicalxpress.com/news/2011-09-fruits-vegetables-specific-colo...http://www.medicalnewstoday.com/articles/234992.phphttp://www.eurekalert.org/pub_releases/2011-09/ehs-fav092111.phpAbout the author:John Phillip is a Certified Nutritional Consultant and Health Researcher and Author who writes regularly on the cutting edge use of diet, lifestyle modifications and targeted supplementation to enhance and improve the quality and length of life. John is the author of 'Your Healthy Weight Loss Plan', a comprehensive EBook explaining how to use Diet, Exercise, Mind and Targeted Supplementation to achieve your weight loss goal. Visit
My Optimal Health Resource to continue reading the latest health news updates, and to download your Free 48 page copy of 'Your Healthy Weight Loss Plan'.
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