Green Leafy Vegetables Lower the Risk of Colon Cancer

Public health specialists from an international team, including Imperial College London, the Keck School of Medicine of USC, and the University of Ioannina in Greece, have found that increasing your intake of folate (Vitamin B9) through diet or supplements may help lower the risk of developing bowel cancer.

The researchers analyzed data from 51 separate studies involving more than 70,000 people (30,500 participants and 42,366 controls). Their goal was to identify how genetic variations might interact with dietary folate, folic acid supplements, and total folate consumption to affect a person's risk for colorectal cancer (CRC).

Consistent with previous research, the results showed that people who consumed an additional 260 micrograms (mcg) of folate per day from their diet had a 7% lower risk of developing colorectal cancer (including in the proximal colon, distal colon, and rectum). This amount represents 65% of the recommended daily allowance (RDA) of 400 mcg.

Furthermore, the study identified a specific region in the genome (at location 3p25.2 on chromosome 3) that may alter the relationship between folic acid supplements (the synthetic form) and CRC risk.

The researchers caution that more studies are needed to identify the specific genes involved and their exact influence. However, they state the findings support the hypothesis that folate is effective in preventing CRC, even at normal levels achievable through a regular diet. This discovery also suggests that folate may influence CRC risk by interacting with different genes involved in its regulation.

The findings, published in The American Journal of Clinical Nutrition, conclude that regular consumption of folate-rich foods, such as leafy green vegetables, not only helps lower the risk of bowel cancer but also supports overall health.