Episode 11: Lower your Risk of Colon Cancer


Pairing your green vegetables with dried fruit, legumes and brown rice may build a protective barrier against colon cancer.

Taking precaution now against colon cancer is important – and you can start by eating more whole foods containing fiber.Dr. Mark Reeves

Patricia Kelikani, Health Journalist (Co-host): Many of you may remember being told as a child to eat your greens because they’ll make you healthy and strong!

Dr. Mark Reeves, Surgical Oncologist (Co-host): Even as an adult, this idea still holds true. Eating our greens has many health benefits. In fact, pairing it up with dried fruit, legumes and brown rice may help prevent colon polyps, which are abnormal growths in the colon that sometimes lead to colon cancer.

KELIKANI: Colon cancer is the second leading cause of cancer death in the United States.

DR. REEVES: Loma Linda University Health researchers found eating legumes at least three times a week reduced the risk of colon polyps by 33 percent.

Eating legumes at least three times a week reduced the risk of colon polyps by 33 percent.Dr. Mark Reeves

KELIKANI: And having brown rice at least once a week reduced the risk by 40 percent. Eating those cooked green veggies once a day or more was associated with a reduced risk of 24 percent.

DR. REEVES: And, eating dried fruit three times a week or more reduced the risk by 26 percent.

Dr. Yessenia Tantamango-Bartley, Assistant Professor of Epidemiology: Legumes, dried fruits, brown rice, they have high fiber. For cooked, green vegetables we found that they have high anticarcinogen compounds that will help to decrease this risk.

DR. REEVES: Taking precaution now against colon cancer is important – and you can start by eating more whole foods containing fiber. You can cook brown rice and pair it up with lentils. You can also swap white rice for brown rice.

KELIKANI: There’s your tip for the day on how you can live healthier, longer.


Yessenia Tantamango-Bartley, MD, MPH, DrPH


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