Nut consumption reduces the colorectal cancer risk in women, reveals a new research. Researchers looked at the association between nut consumption and risk of colorectal cancer among 75,680 women in the Nurses’ Health Study, with no previous history of cancer.
Women who consumed a one-ounce serving of nuts, including tree nuts (such as almonds, Brazil nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts), two or more times per week had a 13% lower risk of colorectal cancer compared to those who rarely consumed nuts.
Lead researcher Ying Bao said that while this association was not statistically significant, a possible inverse association was suggested and this has been observed in previous prospective studies as well.
The current study is the most comprehensive study to date looking at long-term nut consumption and colorectal cancer risk and the one with the longest follow-up of 30 years.
Risk of colorectal cancer is higher among individuals with excess body weight, and type 2 diabetes. Interestingly, women in this study who consumed the most nuts tended to be leaner.
As per Bao, since nuts have been associated with less weight gain and a decreased risk of type 2 diabetes, increasing nut consumption may result in reduced risk of developing colorectal cancer.