Bananas can reduce cancer risk by 60%!
A new study conducted by experts at the University of Newcastle and Leeds in England has revealed that unripe green bananas can reduce the risk of developing certain types of cancer by up to 60 percent. The study, which lasted for 20 years, found that the resistant starch found in unripe bananas, oats, cereals, pasta, rice, peas, and beans could play an important role in reducing cancers that occur in the upper intestinal parts of the body, which are particularly difficult to detect.
The research was conducted on 1000 participants with Lynch syndrome, an inherited disorder that increases the risk of developing various cancers. The participants were given doses of resistant starch for an average of 2 years, and the effect of starch was noted to be evident 10 years after patients stopped taking it.
According to the findings of the study, resistant starches were particularly effective against cancer types in the upper gastrointestinal region, such as esophagus, stomach, biliary tract, pancreas, and duodenum. While starch was not effective against bowel cancer, it reduced the incidence of cancers in other parts of the body by 60 percent.
Dr. Marhers, one of the researchers, explained that the daily amount of resistant starch given to the participants was equivalent to the amount of starch found in a medium-sized unripe green banana. “The starch in the banana is resistant to degradation and reaches the intestines before the banana is fully ripe and soft. Once it reaches it, it can change the type of bacteria that live there,” Marhers said.
The study’s findings have been published in the medical journal Cancer Prevention Research and are expected to have a significant impact on cancer prevention efforts worldwide. Experts believe that incorporating more resistant starches into our daily diets could be an effective way to reduce the risk of developing certain types of cancer.
