Consume legumes Rich in resistant starch would reduce the risk of colorectal cancer linked to an excess of red meat, according to the results of a study published in the medical journal Cancer Prevention Research.
Resistant starch is a kind of starch that is not digested in the small intestine. This starch, which reaches the large intestine intact, is considered, from a dietary point of view, to be a form of dietary fiber, of which it has some of the advantages.
Found in seeds and legumes but also in raw potatoes, green bananas, or corn, resistant starch acts like fibers during digestion. It would have beneficial effects on blood lipids, allow an increase in intestinal fermentation, an improvement in the absorption of certain minerals and blood sugar levels and a decrease in LDL cholesterol (“bad cholesterol”).
Resistant starch counteracts negative health effects of red meat
Researchers at Flinders University put 23 volunteers on a special diet. They ate 300 grams of red meat per day for 4 weeks. But their diet rich in 40 g resistant starchper day made it possible to decrease by 30% the levels of certain genetic molecules (miR-17-92) present in the rectal tissue and involved in oncogenesis (transformation of a normal cell into cancerous cell).
“This study advances the idea that resistant starch can be used in prevention against digestive diseases and colorectal cancer,” explains Karen J. Humphreys, of the Flinders Center for Cancer Innovation, Flinders University.
the colorectal cancer is the 2nd most deadly cancer of all sexes, behind lung cancer. And with 42,152 new cases estimated in 2012 in France, 55% of which in humans, colorectal cancer is the third most common cancer after prostate cancer (56,841 new cases) and breast cancer (48,763 ).
