Scientists from Imperial College London found that increasing your intake of folic acid, found in green leafy vegetables such as spinach, kale and broccoli, could reduce the risk of colorectal cancer by 7%. results published In the American Journal of Clinical Nutrition (AJCN).
More than 70 thousand people participated in the research. Scientists tried to find out how the amount of folic acid (vitamin B9) consumed daily affects the likelihood of developing bowel cancer (colorectal cancer). Previous research has shown that every 260 micrograms of folic acid reduces the risk of this type of cancer by 7%. This amount corresponds to 65% of the recommended daily intake of this vitamin (400 micrograms).
It turns out that folic acid’s ability to reduce the risk of developing colon cancer is associated with changes in a specific region of the human genome, specifically the 3p25.2 region of the third chromosome. This transformation triggers some mechanisms that suppress colorectal cancer. However, the genes involved and their effects still need further investigation.
Scientists noted that vitamin B9 is rich in foods such as spinach, cabbage, broccoli, sunflower seeds, whole grains, legumes, as well as fruits, especially citrus fruits. Folic acid is also available as a dietary supplement. Researchers also emphasized the need for a healthy diet to maintain stability in overall health.
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