Fruit Juice Linked To Colorectal Cancer

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An Australian study, led by Professor Lin Fritschi, and published in the American Dietetic Association’s journal has investigated the link between fruit and vegetable consumption and colorectal cancer, with fascinating results.The researchers from the Western Australian Institute for Medical Research, University of Western Australia and Deakin University found that within the proximal and distal colon, brassica vegetables (Brussels sprouts, cabbage, cauliflower and broccoli) were associated with a decreased risk of cancer in these areas. Whilst eating apples and dark yellow vegetables was found to be linked to a decreased risk of distal colon cancer, however, increasing fruit juice consumption was found to increase the risk of rectal cancer.
“Fruits and vegetables have been examined extensively in nutritional research in relation to CRC, however, their protective effect has been subject to debate, possibly because of different effects on different subsites of the large bowel,” commented lead investigator Professor Lin Fritschi, PhD. “It may be that some of the confusion about the relationship between diet and cancer risk is due to the fact that previous studies did not take site of the CRC into account. The replication of these findings in large prospective studies may help determine whether a higher intake of vegetables is a means for reducing the risk of distal CRC.”

Researchers investigated the link between fruit and vegetables and three cancers in different parts of the bowel: proximal colon cancer, distal colon cancer, and rectal cancer. The case-control study included 918 participants with a confirmed CRC diagnosis and 1021 control participants with no history of CRC. The subjects completed extensive medical and nutritional questionnaires and were assigned a socioeconomic status based on their home address.

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