Apparently eating lots of folate, a B vitamin, which can be found in some foods, may reduce the risk of colorectal cancer, according to a new study published on Tuesday (5 / 7) in Gastroenterology, the official journal of the American Gastroenterological Association (AGA) Institute.
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"We found that all forms and sources of folate associated with a lower risk of colorectal cancer," says head writer Victoria Stevens, from the American Cancer Society. The folate consists of natural and folate folic acid from fortified foods and dietary supplements.
The research team also analyzed the association between folate intake and colorectal cancer in 99 523 volunteers in a study. A total of 1023 participants were diagnosed with colorectal cancer between 1999 and 2007. It was a period after folate fortification began.
Both the risk of higher or lower were observed during the first two years of follow-up (1999 to 2001). Meanwhile, the association between intake and the risk is statistically significant look for the following year (2002-2007).
These findings certainly add to epidemiologic evidence that high levels of folate intake in reducing colorectal cancer incidence. Folate is a nutrient essential to complement the function of normal cell growth, including DNA synthesis. Moreover, this is a process that is essential for cell growth and differentiation. Examples of foods rich in folate include leafy vegetables such as spinach, turnip greens, dried beans and peas, cereals, sunflower seeds, and fruits and certain vegetables.
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