|
| |
Preventing Colon Cancer with Plant Foods
The American Cancer Society estimates that nearly 170,000 cancer
deaths could
be prevented each year in the United States, primarily by increased
attention
to early warning signs and risk factors. Colon cancer, one of
the most common
forms of the disease, is thought to be influenced by dietary considerations,
a premise investigated in a recent study published by the American
Journal of
Clinical Nutrition.
Researchers evaluated the potential influence of carotenoids
(pigments found
primarily in plant foods) in 1,993 patients with colon cancer
and 2,410 healthy
subjects. Intake of various carotenoids (alpha-carotene, beta-carotene,
lycopene,
lutein, zeaxanthin, and beta-cryptoxanthin) was examined in relation
to age at
diagnosis and colon tumor site.
A detailed dietary questionnaire provided data on diet history,
and nutrient
values for dietary carotenoids were determined using the U.S.
Dept. of Agriculture-Nutrition
Coordinating Center carotenoid database (1998). Results showed
that subjects
with high lutein intake had a reduced risk of colon cancer; no
significant associations
were noted between colon cancer and any of the other carotenoids
studied.
Major dietary sources of lutein include spinach, broccoli,
lettuce, and other
green-leaf vegetables. Tomatoes, oranges, carrots and celery also
provide moderate
amounts of this cancer-fighting carotenoid. For more information
on the power
of nutrition to maintain health and wellness, schedule a consultation
with your
doctor of chiropractic.
Slattery ML, Benson J, Curtin K, et al. Carotenoids and colon
cancer. American
Journal of Clinical Nutrition 2000: Vol. 71, pp575-82.
for more, visit www.craiganderson.net
| |
|
