Eating Vegetables Reduces the Risk for Cancer

Cancer

Members who eat a wide variety of vegetables may lower their risk for rectal and color cancer up to 34 percent, regardless of fitness levels, body mass index or family history of cancer, according to a new study.

Over a four-year study period, researchers examined the diets of 1,200 people with colon and rectal cancers, and 4,000 people without cancer. Colon cancer is highly influenced by diet, so researchers investigated the effects of a diversity of specific food groups, such as dairy, bread and cereal, meat, and fruits and vegetables, to determine the risk for cancer. A diverse diet lowered the risk for developing colon cancer by 35 percent in men and 15 percent in women. In addition, diets that included a variety of vegetables reduced colon cancer risk by 34 percent and rectal cancer risk by 29 percent in men and women. Overall, these finding show that moderate changes in diet that include eating lots of vegetables and a variety of foods may help to reduce the risk of developing colon and rectal cancers.

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