Cooked green vegetables, dried fruit, legumes, and brown rice associated with fewer colon polyps

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, according to Loma Linda University research recently published in Nutrition and Cancer. High consumption of cooked green vegetables and dried fruit was also associated with greater protection, the study shows.

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