Adding legumes to your diet may reduce your risk for colorectal cancer, according to a meta-analysis published in Scientific Reports. Researchers examined 14 studies encompassing 1,903,459 participants. Those who consumed the most legumes, especially soybeans, had the lowest risk for cancer. Researchers attribute legumes’ many health benefits and protective effects to dietary fiber and protein, high amounts of vitamins B6 and E, and high concentration of isoflavones, which inhibit cancer cell growth.
- Zhu B, Sun Y, Qi L, Zhong R, Miao X. Dietary legume consumption reduces risk of colorectal cancer: evidence from a meta-analysis of cohort studies. Sci Rep. 2015;5:8797.