Posted on 12/04/2023 10:27:39 AM PST by ConservativeMind
Increasing the amount of folate through our diet or taking supplements could help to reduce bowel cancer risk.
These are the findings of new research.
It suggests that increasing the intake of folate—which can be found in leafy greens, such as spinach, cabbage and broccoli—could help to reduce the risk of colorectal cancer by up to 7%.
In line with previous studies, they found that people consuming higher levels of dietary folate, the odds of developing CRC (including proximal colon, distal colon, and rectal cancer) were reduced by 7% for every 260 micrograms higher consumption of dietary folate, which corresponds to 65% of the daily recommended amount (400 micrograms).
The findings support the hypothesis that folate may be effective for CRC prevention, even at regular levels of intake that can be achieved through the diet. The study also suggests folate might be influencing cancer risk, including different genes involved in modulating this risk.
Folate is a natural form of vitamin B9 and is found in many foods. Good sources include foods such as spinach, cabbage, broccoli, sunflower seeds, wholegrains, pulses like chickpeas, lentils and beans, and fruit, especially citrus fruits like oranges. Folate is also available as folic acid.
Folate and folic acid are critical in helping produce red blood cells and are especially important for women who are pregnant or trying to get pregnant.
In the latest study, the researchers analyzed data from more than 70,000 people (in 30,550 cases and 42,336 controls) from 51 studies. They explored interactions of common genetic variants and dietary folate, folic acid supplement use, and total folate in relation to the risk of CRC.
They also found that one area of the genome in particular (a location 3p25.2 on Chromosome 3) may modify the association of folate supplements with CRC risk.
(Excerpt) Read more at medicalxpress.com ...
=;-)
Collards and kale are the ultimate leafy greens. They are dark leafy, full of chlorophyll. Collards are always less expensive.
To cook then cut away the stems from all the leafy parts.
Finely dice the stems. They are tougher, so simmer them alone in water.
After 10 minutes, add the cut up collard leaves
Let this all simmer another 10-20 minutes. Try to cook it fairly dry so that you are not stuck with lots of cooking liquid.
When done add some salt and soy sauce. Some black pepper. Maybe a little vinegar. A tablespoon or two of olive oil or any oil.
Optional protein add-ins are sausage, bacon, hard boiled egg. Or whatever you like. Even some beans.
Mmmm...broccoli..!
As John Cleese once said;
'A little fermented curd will do the trick'.
bkmk
How is cabbage considered a green, leafy veggie?
I’ll take a medium-rare porterhouse over “may decrease cancer” seven days a week.
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