Which Foods Prevent Cancer Risk? Foods that Prevent the Risk of Genetic Cancer...
According to the research of British scientists, it was learned that foods rich in resistant starch have a significant preventive effect for people at risk of developing genetic cancer.
Some people have Lynch syndrome, a genetic condition that predisposes them to develop a number of cancers. A recent study in the UK found that eating certain foods can prevent the cancer risks associated with Lynch syndrome. Let's take a look at the foods that reduce the risk of Lynch Syndrome and genetic cancer.
What is Lynch Syndrome?
Lynch syndrome is a genetic condition that is suspected in people with colorectal cancer before age 50 or if there is a family history of colorectal cancer. This syndrome causes the formation of multiple polyps in the colon and can cause cancers other than colon cancer, such as endometrial, ovarian, stomach or urinary tract cancer.
This syndrome increases the risk of developing certain types of cancer, especially colon (large intestine) and rectal cancer. Additionally, patients with Lynch syndrome are at risk of developing cancer that affects the stomach, small intestine, liver, gallbladder, urinary tract, brain, or skin. Women with Lynch syndrome also have an increased risk of developing ovarian or intrauterine cancer.
Resistant Starch Prevents Risk of Genetic Cancer
In an international study involving nearly 1,000 Lynch syndrome patients, British experts found that two years of daily supplementation with resistant starch reduced the risks of certain cancers by more than half.
In the study, it was revealed that resistant starch reduced many cancers of genetic origin by more than 60 percent. It was stated that this is especially true for cancers of the stomach, biliary tract, pancreas, and esophagus.
What is Resistant Starch?
Resistant starch are complex carbohydrates found in many foods. The dose used in the study is equivalent to eating one banana a day before the bananas are ripe and soft, while the starch in the banana resists spoilage and reaches the gut, affecting the bacterial species living there. Researchers say that because resistant starch is fermented in the large intestine rather than digested in the small intestine, it feeds beneficial gut bacteria that disrupt the production of bile acids, resulting in many benefits.
What Are the Health Benefits of Resistant Starch?
Consumption of resistant starches has a positive effect on various chronic diseases, including intestinal diseases, obesity, diabetes and cardiovascular diseases. When resistant starches are fermented by bacteria in the colon, they produce butyrate, a short-chain fatty acid with beneficial health effects.
Also resistant starch;
- Improves digestion
- Helps with diabetes management
- Protects and improves heart health
- Helps to lose weight
Foods Containing Resistant Starch
Bananas aren't the only food that provides resistant starch. The resistant starch content of foods is strongly influenced by preparation and processing techniques. Some resistant starches are found naturally in corn, legumes, unground seeds, whole grains, uncooked oatmeal, potatoes, cooked and cooled rice and pasta.
Other resistant starches are produced artificially and added to foods as an ingredient to reduce calorie intake and improve textural properties of products while increasing their dietary fiber content.
How Much Durable Starch Should We Take Per Day?
Dietary fiber needs range from 25 to 40 grams, depending on age and gender. It is recommended to consume several types of dietary fiber, including resistant starches.