Starches in pulses and whole grains mitigate meat risk

Eating resistant starch can help reduce red meat-related colorectal cancer risk, according to an Australian study.

The 23-person study led by Dr Karen Humphreys (pictured) from Flinders University found consuming 40g of resistant starch found in foods such as pulses, whole grains, potatoes and slightly green bananas with 300g of red meat every day for four weeks reduced cancer-causing microRNA molecule miR-17-92 down to baseline levels.

Patients who only consumed red meat every day had a 30 per cent

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