Association of preserved vegetable consumption and prevalence of colorectal polyps: results from the Lanxi Pre-colorectal Cancer Cohort (LP3C)

Substituting preserved vegetables with fresh vegetables in our diet may reduce our chances of developing colorectal polyps.

This study analyzed the impact of high dietary ingestion of vegetables on the risk of developing colorectal polyps. A total of 6,783 Chinese men and women aged 40 to 80 years participated in this study. More than 2,000 cases of colorectal polyps were identified during the course of the study. 

Researchers noticed that ardent consumers of preserved vegetables faced increased risk of developing colorectal polyps. On the other hand, daily intake of one serving of fresh vegetables was found to slash the likelihood of acquiring colorectal polyps by as much as 20%. The study concluded that "replacing preserved vegetables with fresh vegetables may be conducive to lower prevalent colorectal polyps."