March 2015 PMID 25739376

Dietary legume consumption reduces risk of colorectal cancer: evidence from a meta-analysis of cohort studies.

Beibei Zhu, Yu Sun, Lu Qi, Rong Zhong, Xiaoping Miao

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Abstract in brief

The meta-analysis of 14 cohort studies involving over 1.9 million participants shows that eating more legumes is linked to a lower risk of colorectal cancer, with a relative risk of 0.91.
Subgroup analyses indicate that this protective effect is stronger in Asian populations and is specifically associated with soybean consumption.
The study suggests that increasing legume intake could help reduce colorectal cancer risk, but more research is needed to confirm these findings.]

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Dietary legume consumption reduces risk of colorectal cancer: evidence from a meta-analysis of cohort studies.

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Abstract in brief

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