Resistant starches might lower colorectal cancer risk

Consumption of indigestible starches found in legumes, corn, firm bananas, cooked potatoes and other foods could protect colon DNA from damage and reduce the risk of colorectal cancer, Australian researchers report in the Journal of Nutrition. "It takes about 15 years from the first bowel cancer-initiating DNA damage to full-blown cancer, so the earlier we improve our diets the better," said researcher Dr. Trevor Lockett.

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Advertiser (Adelaide, Australia), The · Brisbane Times (Australia)

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