Dietary factors can influence cancers formation and growth, intake of dried peas may have a potential effect in reduced risk of colon cancer, a recent study suggested
Dried pea is a small but nutritionally mighty member of the legume family, genus Pisum belongings to the family Fabaceae with healthy source of proteins, fibers, vitamins and minerals.
Colon cancer is a condition characterized by cell growth disorderly and irregularly in the tissues of colon.
In a case-control designed study of 186 men and women with a mean of 58 years of age revealed that consumption of legumes such as dried beans, split peas, or lentils daily and regularly was inversely associated with reduced risk of colon cancer, after adjusting all potential confounding variables.
Dr. Agurs-Collins T, the led author said, "Nurses working with African-Americans should encourage consumption of these foods to decrease this risk".
Other, in the study of the same subject suggested that by modifying diet and lifestyle habits, adenomatous polyps and 25-35% of colon adenoma risk could be avoidable. As consumption of legumes at least 3 times/wk reduced the risk of colon cancer by 33% after adjusting for meat intake.
Furthermore, the research result also postulated that high frequency of consumption of cooked green vegetables, dried fruit, legumes, and brown rice was associated with a decreased risk of colorectal polyps.
Interestingly, in the investigated effect of consumption of standard diets supplemented with freeze-dried vegetables (peas, spinach, sprouts and broccoli) and carotenoids (all-trans beta-carotene and palm oil carotenoid extract) on surrogate end-point markers for colorectal cancer in an azoxymethane-induced rat model, researchers at the Unilever Research Vlaardingen, illustrated that
peas, spinach, sprouts and a mix of all vegetables diet expressed a significantly reduced the number of foci with >2 aberrant crypts/focus by 37, 26, 23 and 26%, particularly in the pea and spinach intervention groups.
1. Peas, spinach, sprouts and a mix of all vegetables diet was beneficial effects in reduced risk of colorectal carcinogenesis
2. Consumption of several types of vegetables inhibits early onset of colorectal carcinogenesis
3. and suggest that the vegetable-induced effect is more pronounced in advanced lesions.
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Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.
(1) Legume intake and reduced colorectal adenoma risk in African-Americans by Agurs-Collins T1, Smoot D, Afful J, Makambi K, Adams-Campbell LL(PubMed)
(2) Foods and food groups associated with the incidence of colorectal polyps: the Adventist Health Study by Tantamango YM1, Knutsen SF, Beeson WL, Fraser G, Sabate J.(PubMed)
(3) Effect of vegetable and carotenoid consumption on aberrant crypt multiplicity, a surrogate end-point marker for colorectal cancer in azoxymethane-induced rats by Rijken PJ1, Timmer WG, van de Kooij AJ, van Benschop IM, Wiseman SA, Meijers M, Tijburg LB.(PubMed)