Colorectal cancer reduction associated with nutrient intake

Colorectal cancer prevention alert!

Two months ago I told you about a study in which colorectal polyp risk was compared to intake of dietary vitamins and beta-carotene (“Five Guardians” 12/5/05). Nutrient intakes were assessed in two groups: more than 360 subjects with polyps, and about 425 polyp-free subjects. Researchers found five nutrients that were associated with a lower risk of colorectal polyps: folate, beta-carotene, and vitamins B-6, C and D.

Now we already have confirmation of that study – or at least regarding two of the five nutrients.

In a study led by researchers at Harvard and Boston’s Brigham and Women’s Hospital, dietary habits and medical records for nearly 38,000 female subjects over the age of 45 were followed for an average of ten years. Researchers found a significant association between dietary intake of folate and vitamin B6 and a reduced risk of colorectal cancer.

Dietary sources of folate include citrus fruits, tomatoes, leafy green vegetables, avocados, bananas, asparagus, whole grains, and pinto, navy and kidney beans.

Vitamin B6 is found in meat, poultry fish, beans, fruits and vegetables. Bananas and chicken breast are particularly high in B6.

Sources:
“Folate, Vitamin B6, Multivitamin Supplements, and Colorectal Cancer Risk in Women” American Journal of Epidemiology, Vol. 163, No. 2, February 2006, aje.oxfordjournals.org