Leafy greens cut colorectal cancer risk

A new study led by Dr Konstantinos Tsilidis, Reader in Cancer Epidemiology and Prevention at Imperial College London found that higher levels of folate and folic acid in the diet can reduce the risk of colorectal cancer.

The research published in the American Journal of Clinical Nutrition used data from 70,000 people to see how foods high in folate, particularly leafy green vegetables can affect cancer risk. The results showed the link was even stronger in men than women and found that if both groups had the same amount of folate there was an 11% lower risk of colorectal cancer for men compared with 6% for women.