A study published in the International Journal of Epidemiology found that eating more spinach does not increase the risk of developing colorectal cancer or type 2 diabetes.
Researchers from the Australian National University found that people who ate more than five servings of spinach a week had a 40% lower risk of coloreccal cancer and a 50% lower chance of type 2 diabetism compared to people who only ate a handful of servings a week.
However, they also found that it was not enough to eat the recommended daily intake of spinach and that people with higher intakes had a higher risk of cancer.
Professor Susan C. Coyle, who led the research, said the findings showed that there was a need for better ways to help people with the risk factors for cancer.
“What’s interesting about this study is that there is an increased risk for cancer associated with consumption of more than 5 servings of fruit and vegetables a week, which is really important, she said.”
If people are getting enough fruits and vegetables they are less likely to develop cancer.
But we know that more than a few servings of vegetables, and particularly if they’re consumed in excess, they may be associated with an increased incidence of coloprolactinemia, which leads to type 2 diabetic disease.
“We know that there’s a lot of evidence that if people have too many fruits and veggies they are more likely to have an increased likelihood of developing type 2,” she said, adding that eating too many vegetables could also be associated the development of cancer in the body.
Professor Coyle said the results were important because there were many foods in our diet that contain high levels of antioxidant nutrients.
“I think that’s the big finding of this study,” she told the ABC.
“It suggests that eating a lot more antioxidant-rich foods is not necessarily bad for your health.”
Professor Coyne said the study was interesting in that it showed the association between vegetables consumption and a lower risk for colorecectal cancers.
“People who have more than four servings of fresh spinach a day are not at increased risk of being diagnosed with colorecctal tumours,” she explained.
“So if you have more fresh spinach and more fresh vegetables, you’re less likely, I think, to develop colorecercctoma.”
She said that more research was needed to understand why eating more fresh fruits and veg and less red meat was associated with lower risk.
“For example, red meat is a very high intake, and it may be that we need to look at whether that’s associated with a reduced risk of colon cancer and colon cancer risk,” she added.
Professor Catharine Evans from the University of Sydney said the finding of a lower colorecell cancer risk was surprising.
“This is a study that shows there is no significant association between increased intake of green vegetables and reduced risk for colon cancer,” she commented.
Topics:health,colonoma,cancer,diet-and-nutrition,nutrition,sugar-and,health-policy,food-and_cooking,healthcare-facilities,cancer-research,diseases-and/or-disorders,nutrition-and%28-diet,health,australiaFirst posted May 09, 2020 17:40:16Contact Nicola SmithMore stories from New South Wales”
The results suggest that people eating green vegetables are not likely to be at risk for developing coloresctal carcinoma.”
Topics:health,colonoma,cancer,diet-and-nutrition,nutrition,sugar-and,health-policy,food-and_cooking,healthcare-facilities,cancer-research,diseases-and/or-disorders,nutrition-and%28-diet,health,australiaFirst posted May 09, 2020 17:40:16Contact Nicola SmithMore stories from New South Wales