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Colors of vegetables and fruits and the risks of colorectal cancer.
Regular consumption of colorful fruits and vegetables may help hinder the development of colorectal cancer.
This study examined the risk of colorectal cancer associated with the consumption of colorful fruits and vegetables, such as pumpkin, carrot, peach, ginger, persimmon, and citrus fruits. Researchers took a detailed look at the nutritional data of 1,846 healthy men and women and 923 patients with colorectal cancer.
Researchers observed a low rate of colorectal cancer diagnosis among participants who regularly consumed colorful fruits and vegetables. Data from this study indicate that fondness for brightly colored fruits and vegetables seems to be protective against colorectal cancer.
Research Summary Information
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2017
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Lee J, Shin A, Oh JH, Kim J.
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Jeeyoo Lee, Aesun Shin, Department of Preventive Medicine, Seoul National University College of Medicine, Seoul 03080, South Korea.
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Yes, Free full text of study was found:
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