Greens good for your colon

A diet rich in leafy green vegetables lowers the risk of developing colon cancer by up to 46 per cent, researchers said today.

Scientists at the University of Liverpool found that some types of fibre were more beneficial than others in reducing the chances of developing colon cancer.

They found a serving of vegetables such as broccoli, cabbage, lettuce, sprouts and cauliflower - eaten at least once a day - lowered the risk by 46 per cent. Colon cancer is responsible for around 20,000 deaths a year in the UK, and it has been suggested that the typical Western diet is a major factor.

Leafy green vegetables contain fibre that is rich in the sugar galactose, which may help prevent proteins called lectins from binding to the lining of the colon where they have harmful effects. The study, paid for by the North West Cancer Research Fund, looked at a sample of 1,000 people - half of whom had colon cancer. All were questioned about their eating habits.

Professor Jonathon Rhodes, who led the research team, said: "This study provides important evidence that the association between diet and colon cancer is mediated via specific food components rather than just by a general effect of fibre."