Klovnen
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EATING LEAFY VEGETABLES REDUCES COLON CANCER RISK - 2005/06/14 09:06
Eating leafy vegetables reduces colon cancer risk Thursday, January 2, 2003
New research claims eating leafy green vegetables like sprouts can reduce the risk of colon cancer.
The six-year study conducted by scientists in Liverpool, north-west of England, found eating at least about one serving a day lowered the risk by nearly 46 per cent.
Leafy green vegetables such as cabbage, broccoli, lettuce and cauliflower contain a fibre rich in galactose.
Scientists found galactose may prevent proteins known as lectins from binding to the lining of the colon where they have harmful effects.
But the benefits of eating leafy greens can be cancelled out by foods which are high in lectins such as peas, beans, lentils and peanuts.
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