A recent research has found a potential link between legume consumption and reduced risk of developing colorectal cancer. Conducted across Italy and the Swiss Canton of Vaud from 1991 to 2009, a series of case-control studies analyzed data as to whether a diet rich in legumes, such as beans and lentils, could potentially mitigate the risk of cancer in specific body sites, including oral cavity, esophagus, larynx, stomach, colorectum, breast, endometrium, ovary, prostate, and kidney.

After adjusting for numerous confounding factors, including age, sex, education, smoking, alcohol intake, body mass index, physical activity, comorbidities, and overall dietary habits, as well as adjusting for female hormone-related cancers, results yielded a significant association only in the case of colorectal cancer.

Comparing those who consumed no legumes to those who consumed at least one portion per week, the investigators found that individuals who consumed one portion per week exhibited a 21% lower risk of colorectal cancer; they also found that those who consumed two or more portions enjoyed a 32% risk reduction.

There are many possible reasons as to why legumes have such powerful effects against colorectal cancer including complex carbohydrates, high fiber content, and many antioxidants.

The study was published in the journal, European Journal of Clinical Nutrition.

L Patel et al. Legume intake and cancer risk in a network of case-control studies. European Journal of Clinical Nutrition (2024). https://doi.org/10.1038/s41430-024-01408-w