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Dietary legume consumption reduces risk of colorectal cancer: evidence from a meta-analysis of cohort studies.

​Generous intake of legumes may help cut down an individual's risk of developing colorectal cancer.

The aim of this study was to conduct a meta-analysis of cohort studies that investigated the association between dietary intake of legumes and colorectal cancer development risk. A team of researchers from China and the United States looked at nutritional and clinical data extracted from 14 cohort studies that examined a total of 1,903,459 subjects and 12,261 cases of colorectal cancer.

Researchers found a low prevalence of colorectal cancer among regular consumers of legumes. The results of this study show that higher intake of legumes is associated with decreased risk of colorectal cancer.

Research Summary Information

  • 2015
  • Zhu B, Sun Y, Qi L, Zhong R, Miao X.
  • State Key Laboratory of Environment Health (Incubation), MOE (Ministry of Education) Key Laboratory of Environment &Health, Ministry of Environmental Protection Key Laboratory of Environment and Health (Wuhan), and Department of Epidemiology and Biostatistics, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China. Department of Nutrition, Harvard School of Public Health, Boston, USA.
  • Yes, Free full text of study was found:
  • No. Source of funding disclosure not found
  • No. Potential conflicts disclosure not found
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