Legume consumption and cancer risk

Broad beans. Source: Public domain.

Legumes are nutritional powerhouses. Not only are they packed with quality protein, they also contain vitamins, minerals, fiber, starch, and phyto-nutrients. Most contain only a little fat.

So it is for good reason that doctors and health professionals are increasingly recommending replacing animal protein with legumes like beans, lentils, and peas – high legume consumption is associated with a lower risk for heart disease. But what about legume consumption and cancer risk? According to the Institute of Basic Medical Sciences, University of Oslo in Legume intake and the risk of cancer: a multisite case-control study in Uruguay:

CONCLUSION:

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. Further investigations of these associations in prospective cohort studies are warranted.

Very interesting. It looks like legumes have a protective effect on the parts of the body they come in direct contact with. So you’re doing a lot of good for yourself if legumes are your preferred protein source.