A type of food that cuts the risk of cancer by more than half

A study concluded that eating foods rich in resistant starch reduces the risk of cancer.

Scientists have given people at high genetic risk of developing cancer a diet rich in resistant starch, which is abundant in fruits when they are unripe, such as green bananas.

The results showed that this diet reduced the risk of some types of cancer by more than half.

It is noteworthy that resistant starch is a type of carbohydrate, and is also found in oats and cereals.

The British newspaper "Daily Mail" reported that the study, conducted by British experts, included 1,000 patients with Lynch syndrome, a genetic condition that makes people susceptible to cancer.

It is believed that around 200,000 Britons have the condition, although less than 5% know they have the condition.


Study participants were given a daily dose of resistant starch, the equivalent of an unripe banana, for about two years.

The experts concluded that although this did not reduce the risk of bowel cancer, it did reduce the risk of developing cancer in other parts of the body by up to 60%.

The protective effect of resistant starch was strongly observed in relation to upper gastrointestinal cancer, which is difficult to detect.


Experts have concluded that protection is up to ten years after the supplement is stopped, and experts hope that the results of the survey will be beneficial for everyone, not just people with Lynch syndrome.

The study was led by experts from the Universities of Newcastle and Leeds, and was published in Cancer Prevention Research.

Professor John Mathers, an expert in nutrition at Newcastle University, said: 'We found that resistant starch cuts the risk of cancer by more than 60%, adding that the effect was most pronounced in the upper part of the gut.

"This is important because cancers in the upper digestive tract are difficult to detect and often go undetected in their early stages," he added, noting that resistant starch can be taken as a supplement in powdered form, and can be found in oats, beans, peas and other rich foods. With carbohydrates.

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