Legumes, brown rice, veggies, greatly reduce risk of colorectal cancer

Eating legumes at least three times a week and brown rice at least once a week can reduce your risk of colon polyps by 33 percent and 40 percent respectively, thereby decreasing your risk for colorectal cancer to a great extent, according to a new research.

Results also show that consuming cooked green vegetables once a day or more, as compared to less than five times a week, was associated with a 24 percent reduction in the risk of rectal/colon polyps.

Meanwhile, consuming dried fruit three times a week or more, versus less than once a week, was associated with a 26 percent reduced risk.

Eating these foods is likely to decrease your risk for colon polyps, which would in turn decrease your risk for colorectal cancer according to a  doctor.

The protective effects of these foods could be due in part to their cancer-fighting agents, the study reported.

Legumes, dried fruits, and brown rice all have a high content of fiber, known to dilute potential carcinogens.

Additionally, cruciferous vegetables, such as broccoli, contain detoxifying compounds, which would improve their protective function.