Adding a portion of Dried peas into your diet, may have a potential effect in reduced risk of cancers, according to the Division of Cancer Prevention, National Cancer Institute.
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.
In the study to investigate 490,802 United States participants of the NIH-AARP Diet and Health cohort using Cox proportional hazard models adjusted for potential confounders and during 2,193,751 person years of follow-up from 1995/1996-2000, 787 participants were diagnosed with head and neck cancer, researchers found that
1. Intake of vegetables showed a significant effect in reduced risk of certain types of cancer
2. The relative hazard ratio risk was .95 in compared to comtrol
3. Risk of cancer was reduced substantially In highest tertile of leguminosae group (dried beans, string beans and peas, 0.80, 0.67-0.96) in compared to other groups.
Furthermore, in the study of African-American men and women, undergoing colonoscopies in order to examine the relationship between selected dietary factors and the risk for colon polyps, according to the multiple logistic regression model used to adjust for potential confounding variables and to determine which factors influence colorectal adenoma risk, researchers said, " consumption of legumes such as dried beans, split peas, or lentils was negatively associated with risk (OR = 0.19; 95% CI: 0.04-0.91). Legumes are a good source of dietary fiber and of phytochemical compounds that may play a role in reducing adenoma formation or growth".
1. Cavity and pharynx cancer had a relative odd risk ratio of OR=0.48
2. Esophagus cancer with OR = 0.54
3. Larynx cancer with OR = 0.55
4. Upper aerodigestive tract cancer with OR = 0.50
5. Stomach cancer with OR = 0.69
6. Colorectum cancer with OR = 0.43
7. Kidney cancer relative had odd risk ratio of .OR = 0.41
8 With relative odd risk ratio of .68 on all sites combined
After adjusting to other risk factors researchers concluded, " Higher intake of legumes was associated with a decreased risk of several cancers including those of the upper aerodigestive tract, stomach, colorectum, and kidney, but not lung, breast, prostate or bladder".
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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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(1) Legume intake and the risk of cancer: a multisite case-control study in Uruguay by Aune D1, De Stefani E, Ronco A, Boffetta P, Deneo-Pellegrini H, Acosta G, Mendilaharsu M.(PubMed)
(2) Legume intake and reduced colorectal adenoma risk in African-Americans by Agurs-Collins T1, Smoot D, Afful J, Makambi K, Adams-Campbell LL.(PubMed)
(3) Fruit and vegetable intake and head and neck cancer risk in a large United States prospective cohort study by Freedman ND1, Park Y, Subar AF, Hollenbeck AR, Leitzmann MF, Schatzkin A, Abnet CC.(PubMed)