Cancer in the bowel cut by plant-based diets
“It takes about 15 years from the first bowel cancer-initiating DNA damage to full-blown cancer, so the earlier we improve our diets the better”
Dr. Trevor Lockett, CSIRO, the Journal of Nutrition, April 2012.
“We have been trying to find out why Australians aren’t showing a reduction in bowel cancer rates and we think the answer is that we don’t eat enough resistant starch, which is one of the major components of dietary fiber. We studied various sources of resistant starch and the results suggest they could all protect against DNA damage in the colon, which is what can cause cancer”
Dr. David Topping, CSIRO, the Journal of Nutrition, April 2012.
The Adelaide Now article quoted the researchers as talking about the national diet “Eating more corn, lentils, peas, beans and other legumes can reduce the risk of developing bowel cancer, these foods are high in resistant starch, a type of fiber that cannot be digested and instead passes through to the bowel where it is fermented. Bowel cancer is the second most commonly reported cancer in the country”.
Study released by Australian researchers at the national science agency, CSIRO as published online in the Journal of Nutrition, April 26, 2012.
Originally titled “Starchy foods cut bowel cancer risk, scientists find” as reported by Adelaidenow.com.au on April 26, 2012.