Bananas and potatoes will help reduce the risk of colorectal cancer

According to the results of a new study, starch reduces the risk of cancer of the colon and rectum associated with high consumption of red meat.

As explained by lead researcher Karen J. Humphreys: "Red meat and resistant starch have opposite effects on colorectal cancer. This discovery supports the consumption of resistant starch as a means of reducing the risk associated with high consumption of red meat." The scientist explains that this type of starch has properties similar to fibers. Resistant starch is readily fermented by gut microbes for production of useful molecules, short-chain fatty acids such as butyrate.

Humphreys said: "Good examples of natural sources of resistant starch – bananas, slightly green, cooked and cooled potatoes (e.g., in lettuce), whole grains, beans, chickpeas and lentils. Scientists are also working to modify corn, so it contains high levels of resistant starch.

In the experiments involved 23 volunteers, 17 men and six women, aged 50 to 75 years. The participants ate or a diet with red meat or red meat plus butyrated resistant starch during the month, and then, after a four-week vacation, moved to another type of diet.

After the rules in 300 grams of lean red meat for four weeks, study participants had a 30 per cent increase in levels of certain genetic molecules (microRNA-17-92), in the tissue of the rectum, which is connected with increased cell proliferation. Consumption of 40 g of butyrated resistant starch per day alongside red meat for the next month brought the levels of microRNA-17-92 to the initial value.

Source: nauka24news.ru/