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Study shows how fruits and vegetables affect colorectal cancer risk

Category: Colon

Eating more fruits and vegetables could reduce the chances that a person will receive a blood test indicating they have certain types of colorectal cancer, according to a new study published in the Journal of the American Dietetic Association.

Previous studies have shown conflicting results when it came to the ability of fruits and vegetables to limit colorectal cancer risk. However, the present study explains this may because previous investigations lumped together all types of colon cancer and all types of fruits and vegetables. The present study indicates that different types of produce affect different types of cancer risk.

The results showed that people who ate more brassic vegetables, which include broccoli, cabbage, Brussels sprouts and cauliflower, were less likely to develop proximal colon cancer. Meanwhile, individuals who ate more dark yellow vegetables and apples had a lower risk of distal colon cancer.

"Fruits and vegetables have been examined extensively in nutritional research in relation to CRC, however, their protective effect has been subject to debate, possibly because of different effects on different subsites of the large bowel," said lead researcher Lin Fritschi.

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