Eating more starchy foods can prevent colon cancer

Research has shown that if people eat more starch-rich foods, such as bananas and cooked potatoes, in their daily lives, they can effectively reduce the risk of colon cancer and are also very beneficial for disease prevention.

First, after starch enters the colon, the bacteria in the colon break it down. During the decomposition process, starch accelerates the excretion of waste that may cause colon cancer from the digestive tract. Foods rich in starch are often rich in potassium, which plays a vital role in maintaining the excitability of intestinal nerve muscles, is conducive to smooth bowel movements, and plays a role in preventing and treating colon cancer.

Secondly, after fermentation, some starch-rich foods, such as vinegar, fermented black beans, and yeast-cooked bread, increase the content of immune active substances such as B vitamins, which is beneficial to maintaining the balance of intestinal flora and removing carcinogens. In addition, starch will produce a large amount of butyrate through the action of fermentation enzymes in the intestine. Experiments have shown that butyrate is an effective inhibitor of cancer cell growth. It can directly inhibit the reproduction of colon bacteria and prevent the production of cells that may cause cancer in the inner wall of the colon.

Therefore, in daily diet, people should pay attention to consuming more starchy foods, and starchy foods should be included in every meal of the three meals a day. Generally speaking, the total amount of starchy foods consumed every day should account for 50%-60% of the total daily energy. In addition to the staple foods rich in carbohydrates that we often eat, such as rice, corn, wheat, etc., and root foods such as potatoes, yams, and sweet potatoes, people should also supplement with beans and fruits that are rich in starch, such as bananas, dragon fruits, etc.