Legume consumption and cancer risk

Broad beans. Source: Public domain.

Broad beans. Source: Public domain.

Legumes are nutritional powerhouses. Not only are they packed with quality protein, they also contain vitamins, minerals, fiber, starch, and phyto-nutrients. Most contain only a little fat.

So it is for good reason that doctors and health professionals are increasingly recommending replacing animal protein with legumes like beans, lentils, and peas – high legume consumption is associated with a lower risk for heart disease. But what about legume consumption and cancer risk? According to the Institute of Basic Medical Sciences, University of Oslo in Legume intake and the risk of cancer: a multisite case-control study in Uruguay:

CONCLUSION:

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. Further investigations of these associations in prospective cohort studies are warranted.

Very interesting. It looks like legumes have a protective effect on the parts of the body they come in direct contact with. So you’re doing a lot of good for yourself if legumes are your preferred protein source.

Advertisements

3 responses to “Legume consumption and cancer risk

  1. Well, this is reassuring šŸ™‚

  2. I am not a vegetarian, but I eat a lot of grains and legumes. The only problem is that a lot of U.S. grown soybeans are genetically modified. You have to search for organic ones.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s