Protective pulses
An extensive analysis of studies that looked at pulse consumption (beans, lentils, soya, chickpeas, peas) and the risk of colorectal cancer showed interesting results. People who eat more pulses have a lower risk of this type of cancer. In particular, both the intake of fibre from pulses and the intake of soya were associated with a lower colorectal cancer risk.
Pulses are extremely nutritious, providing protein, vitamin E, vitamin B, selenium and lignans (plant chemical compounds) that have potential cancer-prevention effects. In addition, their protective properties were attributed mainly to compounds called flavonoids, which can inhibit the growth of tumour cells. Pulses are also rich in fibre that increases stool bulk, promotes bowel movements, dilutes potential carcinogens in the gut and encourages good bacteria.
Zhu B et al., 2015. Dietary legume consumption reduces risk of colorectal cancer: evidence from a meta-analysis of cohort studies. Scientific Reports. 5: 8797.
About the author
Dr. Justine Butler
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
View author page | View staff profile
