Korean medical school scientists have found that those eating more legumes have a significantly reduced risk of colorectal cancer. Their research analyzed the diets of 3,740 people, including 901 colorectal cancer patients. A total of 106 different foods were graded and calculated to establish frequency of intake among the study participants.

The group that consumed the highest amounts of legumes had more than a 50 percent drop in incidence of colorectal cancer. As legume consumption increased, colorectal cancer risk decreased.

The researchers attributed the dramatic reduction in risk to the intake of isoflavones, contained in many nuts and beans. When intakes of total isoflavones were calculated, those with diets that contained the highest levels reduced their colorectal cancer risk, by 33 percent in men and 35 percent in women.

The researchers reported, “The reduced risks for colorectal cancer among high-intake groups were most consistent for legumes and sprouts.”