Researchers in Australia are reporting that different foods affect the risks of cancer in different parts of the colon. The investigators found that consumption of broccoli and other cruciferous vegetables (cauliflower, kale, cabbage, Brussels sprouts and turnips) seems to reduce the risk of cancer in the upper colon.
Total fruit and vegetable consumption was associated with a decreased risk of cancer in the lower part of the colon – and eating a lot of apples and yellow vegetables also appeared to significantly reduce the cancer risk in that area.
The study, which included more than 1,000 men and women with no history of colorectal cancer, also found that drinking a lot of fruit juice was associated with an increased risk of rectal cancer. They tracked food intake among the study participants via extensive nutritional questionnaires. The study appears to be the first to look at the effects of diet on the risk of cancer in different areas of the colon.
The study was published in the October issue of the Journal of the American Dietetic Association.