Eating spinach could reduce colon cancer risk, a new study shows. Previous research has pinpointed the anti-colon cancer properties of spinach.
Now, a new study from Texas A&M University (TAMU) in College Station discovered that the vegetable can prevent the growth of polyps in people with colon cancer.
The Centers for Disease Control and Prevention (CDC) states that colorectal cancer is the third Trusted Source leading cause of cancer deaths in America.
Some skin cancers are the third most common cancer in both men and women. Colorectal cancer can include colon cancer and rectal cancer.
For the latest study, the researchers fed freeze-dried spinach to rats with familial adenomatous polyposis for 26 weeks. They found that eating spinach could delay polyp growth. They said that spinach was so effective in slowing polyp growth in rats.
The study appears in the journal Gut Microbes.
The researchers suggest that people should start consuming spinach as a preventive measure against the development of colon cancer. Spinach also contains several nutrients that help protect your heart health.
Senior investigator Dr. Roderick Dashwood said, “The bottom line is that when we looked at the metabolomic data, there was no chlorophyll. It was actually fatty acids and linoleic acid derivatives that were causing the beneficial effects.”
“Current science is suggesting sugary food and drinks promote cancer, while more fruit and vegetable consumption is associated with negative risks,” Dashwood added.