Eating these could help in prevention of the cancer.
Colorectal cancer stands as the third most prevalent cancer worldwide, impacting the large intestine encompassing the colon and rectum. Detectable in its early stages, this cancer is notably treatable and, in some instances, curable.
The challenge lies in the subtlety of symptoms, as colorectal cancer often remains asymptomatic during its initial phases. Merely about 35.5% of cases are diagnosed at the localized, earliest stage, emphasizing the necessity for heightened awareness and timely screenings.
Even with successful treatment, recent research highlights a potential recurrence rate within five years, ranging from 7% to 29% depending on the cancer’s site and stage, reflecting the complexity and variability in outcomes.
While prevention remains challenging, previous studies suggest that maintaining regular physical activity, a healthy weight, and specific dietary choices can significantly contribute to mitigating colorectal cancer risks.
Recent investigations conducted by The University of Texas M.D. Anderson Cancer Center reveal promising insights. Adding navy beans, also known as haricot beans, to the diet of colorectal cancer survivors shows potential in enhancing the gut microbiome. This enhancement bears potential implications not only in cancer prevention but also in treatment efficacy.
Dr. Carrie Daniel-MacDougall, the lead author of the study, drew inspiration from preclinical studies on navy beans’ impact in addressing obesity, inflammation, and colorectal cancer. Moreover, the Polyp Prevention Trial (PPT) indicated a lower risk of advanced colorectal adenoma recurrence in participants who significantly increased their bean consumption.
In their study, 55 participants with a history of bowel lesions or colorectal cancer, or those at high risk for precancerous polyps, were randomized. Over eight weeks, participants either adhered to their regular diet or integrated a daily cup of organic, canned, pressure-cooked white navy beans.
Results showcased positive changes in the gut microbiome among those consuming navy beans daily. These changes included an increase in beneficial bacteria like Faecalibacterium, Eubacterium, and Bifidobacterium, coupled with a decrease in pathogenic or opportunistic bacteria, marking a potential avenue for further exploration in colorectal cancer management.
Discussion about this post