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Cancers of the gut are some of the most common, but most preventable forms of the disease, scientists say. Nutrition is a potentially powerful tool in prevention. Fruit and vegetables are generally beneficial, but a study says onions, apples, celery and broccoli are all highlighted as being particularly beneficial in reducing cancers of the gut. These include cancer of the:
- Digestive organs
- Pharynx
- Esophagus
- Stomach
- Colorectum
Research has suggested that fibre, folic acid, polyunsaturated fatty acids, plant chemicals such as flavonoids (plant pigments) and gut fermentation products such as butyrate can provide protection at various stages of cancer.
Mutation Research July 13, 2004;551(1-2):9-28