Scientists Find that Risk for Bowel Cancer Can Be Minimized by Starchy Foods

Scientists Find that Risk for Bowel Cancer Can Be Minimized by Starchy FoodsAustralian researchers have found that when you eat more peas, beans, corn, legumes and lentils, your risk for developing bowel cancer is minimized. The said foods have high levels of resistant starch, which is one type of fiber that the body cannot digest, rather, it passes through to the bowel and is fermented.

 

The national science agency of Australia, the CSIRO, said that bowel cancer was the 2nd most common case of cancer in the country despite the fact that Australians eat more dietary fiber compared to other Western countries.

 

According to Dr. David Toping from the CSIRO, “We have been trying to find out why Australians aren’t showing a reduction in bowel cancer rates and we think the answer is that we don’t eat enough resistant starch, which is one of the major components of dietary fiber.”

 

He also added that, “We studied various sources of resistant starch, including corn and wheat, and the results suggest they could all protect against DNA damage in the colon, which is what can cause cancer.”

 

Resistant starch can be found in whole grain breads, legumes and cereals, firm bananas, cooked potatoes, rice, pasta, etc. It is also considered as the 3rd type of dietary fiber. About 20g or 0.7 ounces is the recommended intake of resistant starch on a daily basis. This is equivalent to about 3 cups of cooked lentils.

 

According to Dr. Trevor Lockett, another CSIRO researcher, “Having a wheat high in resistant starch greatly expands the opportunity for people to eat it because it can be used in bread and other baked goods so more people will be increasing their intake and realizing the health benefits.”

 

He further added that, “It takes about 15 years from the first bowel cancer-initiating DNA damage to full-blown cancer, so the earlier we improve our diets the better.”

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