Search Terms: colon cancer prevention, prevent colon cancer, preventing colon cancer, how to prevent colon cancer

Quercetin Appears to Decrease the Risk of Colon Cancer

• Increased dietary intake of the flavonoid quercetin, found in onions and apples, appears to reduce the risk of developing colon cancer by 50 percent. 

 
Studies show diets rich in flavonoids may reduce the risk of developing colorectal cancer (colon cancer and rectal cancer). Flavonoids are found in plant foods. Tea is a source of flavonoids that decrease colorectal cancer and most other cancer risks.

This research study evaluated the association of colorectal cancer in a population group in which tea provides the main source of flavonoids. This group still has a high rate of colon cancer. Dietary data was gathered to calculate flavonoid intake.

Researchers found the highest dietary intake of the flavonoid quercetin decreased the risk of colon cancer by 50 percent. Dietary quercetin did not decrease the risk of rectal cancer.

Reference Source: Dietary flavonoid intake and colorectal cancer: a case-control study. Kyle JA, Sharp L, Little J, Duthie GG, McNeill G., British Journal of Nutrition 2009 Sep 7:1-8.

 

 Click here to email this page to a friend.

Natural Cancer Report Pearl

This group of people has a tendency to consume a large amount of preserved meats, alcohol and processed carbohydrates (bread). All of which increase the risk of colon cancer and rectal cancer. Their high amount of tea consumption does not compensate for their cancer promoting diet.

As expected, high intake of vegetables and fruit decrease the risk of cancer including colon cancer. We should be eating 7 to 13 servings (about 4 to 6 cups) of vegetables and fruit each day. I take Green Drink to supplement my dietary intake of vegetables and fruit.

Source: http://www.NaturalCancerReports.com

Click here to Return from Quercetin Appears to Decrease the Risk of Colon Cancer to 2009 Natural Cancer News

Back to Top