Increased intakes of fruit and vegetables may reduce the risk of colorectal cancer by 25 per cent, says a large European study.
Data from 452,755 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC) revealed that the highest average intakes of fruit and vegetables was associated with a 14 per cent reduction in colorectal cancer risk, and a 24 per cent reduction in the risk of colon cancer.
Over 8.8 years of follow-up the researchers documented 2,819 incident cases of colorectal cancer.
The researchers, led by Franzel van Duijnhoven from the Dutch National Institute for Public Health and the Environment, report their findings in the American Journal of Clinical Nutrition.
Source: American Journal of Clinical Nutrition
Volume 89, Pages 1441-1452; doi:10.3945/ajcn.2008.27120
“Fruit, vegetables, and colorectal cancer risk: the European Prospective Investigation into Cancer and Nutrition”
Authors: F.J.B. van Duijnhoven, H.B. Bueno-De-Mesquita, P. Ferrari, M. Jenab, et
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