Why are Beans Considered Cancer-Fighting Foods?
The results of many large-scale and long-term studies indicate incorporating several servings per week of beans can play an important role in protecting against the development of certain cancers. In one study of nearly 35,000 women, those who ate four or more servings of legumes each week reduced their risk of developing colorectal cancer by approximately one-third. In addition to this, a related study shows people who have previously developed colon cancer can reduce the risk of recurrence up to 45% by increasing their consumption of beans. Beans have also been shown to reduce the risk of breast cancer due to the presence of phytonutrients called flavonols, which are found in many plant-based foods. A massive study of more than 90,000 pre-menopausal women found those who ate lentils or beans just twice a week reduced their risk of developing breast cancer by 24% when compared to women who ate beans and lentils once a month or less. Several animal studies have indicated incorporating
