Anti-cancer Effects of Legumes

Faris, MA, Takruri, HR, et al. Chemopreventive Effect of Raw and Cooked Lentils (Lens Culinaris L) and Soybeans (Glycine Max) against Azoxymethane-Induced Aberrant Crypt Foci. Nutr Res 29(5)355-62.

This study was done on rats and showed the potential of lentil consumption as a protective agent against colon carcinogenesis.   It also indicated that lentils could slow down the development of the disease.

 

Tajaddini, A, Pourzand, A, et al. Dietary Resistant Starch Contained Foods and Breast Cancer Risk: A Case-Control Study in Northwest of Iran. Asian Pac J Cancer Prev 16(10)4185-92.

This was a study done on 306 women with breast cancer and 309 healthy controls.  The results show that certain foods, in particular whole wheat bread, legumes and boiled potato may reduce breast cancer risk, whereas higher intake of white bread and biscuits may be related to increased BC risk.