Researchers at Loma Linda found that eating legumes at least three times a week and brown rice at least once a week was linked to a reduced risk of colon polyps by 33 percent and 40 percent respectively.
The study also linked high consumption of dried fruit and other cooked green vegetables with greater protection.
Read the Loma Linda University release linking legumes to lower colon cancer risk.
Related Articles on Vegetables and Colon Cancer:
Meta-Analysis Shows Higher Vegetable, Fruit Intake Decreases Risk of Colorectal Cancer
Study: High Folate Intake Cuts Risk of Colorectal Cancer
Study: Vegetarian Diet Helps Ward Off Diverticular Disease
