Health-minded individuals are well aware that a diet high in natural fruits andvegetables equate to vibrant health and dramatically lowered risk of manychronic diseases.Foods such as apples, broccoli and cauliflower each lower the risk of cancerinitiation in different parts of the colon while high sugar, fiber-void fruit juices areshown to increase risk of the illness. Nutrition scientists from Australia provideimportant documentation to confirm the importance of eating a colorful selection
of fruits and vegetables to lower colon cancer risk.Nutrition researchers have designed studies to examine the effect of healthy dieton colon cancer risk in the past, but the protective effect has been debatable asthey do not provide specific results for different foods on the key regions orsubsites of the colon. Professor Lin Fritschi, PhD, head of the Epidemiology Groupat the Western Australian Institute for Medical Research, and her research teamset out to investigate the link between fruit and vegetables and three cancers indifferent parts of the bowel: proximal colon cancer, distal colon cancer and rectalcancer.With respect to different fruit and vegetable consumption, the researchers founda reduced rate of proximal colon cancer linked to eating brassicas like broccoli,cabbage, cauliflower and Brussels sprouts. In addition, both total vegetable intakeand total vegetable and fruit intake were linked to a lower risk of distal coloncancer. And finally a significant reduction in distal colon cancer risk was linked todark yellow vegetables and apples.There should be no doubt that natural fruits and vegetables consumed raw orminimally cooked to retain the active enzymes is a critical factor in digestivehealth that dramatically lowers the risk of colon cancer and other chronicconditions as well. This study conveys the important nature of eating a widevariety of different colored fruits and vegetables, high in phytonutrient content,to provide a protective shield at different colon subsites and throughout thebody.