Skip to main content
Eating Beans Reduces Risk of Colorectal Cancer
Colorectal cancer is one of the most common cancer types, but new research compiled from a series of studies of legume consumption and cancer risk showed a significant protective effect of eating legumes (beans, peas, and lentils) on colorectal cancer.1 Previous research suggests that the protective effect of beans is due to their fiber content and other anti-cancer compounds such as flavonoids. 2
References
- Patel L, La Vecchia C, Negri E, et al. Legume intake and cancer risk in a network of case-control studies. Eur J Clin Nutr. 2024. doi:10.1038/s41430-024-01408-w.
- Zhu B, Sun Y, Qi L, Zhong R, Miao X. Dietary legume consumption reduces risk of colorectal cancer: evidence from a meta-analysis of cohort studies. Sci Rep. 2015;5:8797. doi:10.1038/srep08797
