Vegetables increase risk of colon cancer

This post includes a summary of a paper published in the New England Journal of Medicine Volume 340:169-176 January 21, 1999 Number 3 and a recipe for spicy chicken with herb sauce.

Study title and authors:
Dietary Fiber and the Risk of Colorectal Cancer and Adenoma in Women
Charles S. Fuchs, M.D., Edward L. Giovannucci, M.D., Graham A. Colditz, M.D., David J. Hunter, M.B., B.S., Meir J. Stampfer, M.D., Bernard Rosner, Ph.D., Frank E. Speizer, M.D., and Walter C. Willett, M.D

This paper can be accessed at: http://content.nejm.org/cgi/content/full/340/3/169

This study investigated the association between fibre intake and colon cancer. The study included 88,757 women aged between 34 - 59, who were followed for 16 years for a total of 1,408,232 person years.


The study found:
(a) Those who ate the most fibre had a 1% increased risk of colon cancer compared to those who ate the least.
(b) A high consumption of vegetable-derived fibre was actually 'associated with a significant increase (35%) in the risk of colorectal cancer'.



The researchers conclude 'Our data do not support the existence of an important protective effect of dietary fiber against colorectal cancer or adenoma'.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Spicy Chicken with Herb Sauce

Serves 4

Ingredients:

Chicken:

Food Mall: Boneless Chicken Breasts

•4 boneless chicken breasts;

•2 tbsp smoked paprika;
•2 tsp ground cumin;
•2 tsp ground mustard;
•2 tsp ground fennel seeds;
•1 tsp freshly ground black pepper;
•2 tsp sea salt;
•Coconut oil, butter, ghee or tallow to cook;

Herb sauce:
•1 cup extra-virgin olive oil;
•2 cups fresh mint leaves;
•1 cup fresh flat-leaf parsley leaves;
•6 garlic cloves, roughly chopped;
•2 tbsp homemade or Dijon mustard;
•1 green chili, seeded and chopped, optional;
•Sea salt and freshly ground black pepper to taste;

Preparation
1.To prepare the sauce, place the mint, parsley, garlic and chili, if using, in the bowl of a food processor and process to chop roughly.

2.Add the mustard, season to taste with salt and pepper and process again to combine.

3.Now slowly drizzle the olive oil in while the food processor in in function to create an emulsion.

4.For the spice rub, combine the paprika, cumin, mustard powder, fennel, salt and pepper in a bowl.

5.Rub the chicken breasts all over with your chosen cooking fat and also rub them with the spice mixture.

6.Heat a frying pan over a medium heat and fry the chicken breasts in some additional cooking fat for about 5 minutes per side, until well cooked.

7.Serve the spicy chicken topped with the fresh herb sauce.

Spicy Chicken