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Legumes

News & Research:

• Cooked Green Vegetables, Dried Fruit, Legumes, and Brown Rice Associated With Fewer Colon Polyps - Science Daily, 8/2/11 - "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 ... Results also show that consuming cooked green vegetables once a day or more, as compared to less than five times a week, was associated with a 24 percent reduction in the risk of rectal/colon polyps. Consuming dried fruit three times a week or more, versus less than once a week, was associated with a 26 percent reduced risk"
• Legume Compounds May Help Cancer Treatment - Science Daily, 4/11/06

Abstracts:

• Differential Influence of Dietary Soy Intake on the Risk of Breast Cancer Recurrence Related to HER2 Status - Nutr Cancer. 2012 Jan 2 - "Legume intake (mostly from black soybeans) was inversely associated with the risk of breast cancer recurrence in HER2 negative cancer patients (HR: 0.27, 95% CI: 0.13-0.57, P for trend < 0.01), whereas legume intake was positively associated in HER2 positive cancer patients (P for trend = 0.02). In HER2 negative cancer patients, isoflavone was inversely associated with breast cancer recurrence (HR: 0.23, 95% CI: 0.06-0.89; P for trend = 0.01). Total soy intake was not associated with an increased risk of cancer recurrence. In conclusion, overall soy food intake might not affect the risk of cancer recurrence, but high intake of soy isoflavones increased the risk of cancer recurrence in HER2-positive breast cancer patients. However, further research is needed to confirm these results due to the small number of cancer recurrence events"
• Foods and Food Groups Associated With the Incidence of Colorectal Polyps: The Adventist Health Study - Nutr Cancer. 2011 May 4:1 - "Colorectal cancer (CRC) is a leading cause of cancer death in the United States. The majority of CRC arise in adenomatous polyps and 25-35% of colon adenoma risk could be avoidable by modifying diet and lifestyle habits ... Multivariate analysis adjusted by age, sex, body mass index, and education showed a protective association with higher frequency of consumption of cooked green vegetables (OR 1 time/d vs. <5/wk = 0.76, 95% CI = 0.59-0.97) and dried fruit (OR 3+ times/wk vs. <1 time/wk = 0.76, 95%CI = 0.58-0.99). Consumption of legumes at least 3 times/wk reduced the risk by 33% after adjusting for meat intake. Consumption of brown rice at least 1 time/wk reduced the risk by 40%. These associations showed a dose-response effect. High frequency of consumption of cooked green vegetables, dried fruit, legumes, and brown rice was associated with a decreased risk of colorectal polyps"
• Legume intake and the risk of cancer: a multisite case-control study in Uruguay - Cancer Causes Control. 2009 Aug 4 - "Higher intake of legumes was associated with a decreased risk of several cancers including those of the upper aerodigestive tract, stomach, colorectum, and kidney, but not lung, breast, prostate or bladder"
• Legume and isoflavone intake and prostate cancer risk: The Multiethnic Cohort Study - Int J Cancer. 2008 Jun 2 - "legume intake is associated with a moderate reduction in prostate cancer risk and that the isoflavones in soy products are probably not responsible for this effect"
• Legume and soy food intake and the incidence of type 2 diabetes in the Shanghai Women's Health Study - Am J Clin Nutr. 2008 Jan;87(1):162-7 - "The multivariate-adjusted relative risk of type 2 DM for the upper quintile compared with the lower quintile was 0.62 (95% CI: 0.51, 0.74) for total legumes and 0.53 (95% CI: 0.45, 0.62) for soybeans"