The higher the starch content of the food, the lower the risk of cancer

Professor Bingham, a nutritionist at the University of Cambridge in the United Kingdom, analyzed the relationship between eating habits and cancer rates in 12 countries and found that whether it is from a certain country or a certain region, when one group consumes the higher the starch food, the lower the incidence of bowel cancer. For example, Australia men and American women consume a very low amount of starch per day, with an average of only 100 grams or less, while China and North Koreans consume about 370 grams of starch per day. The incidence of colon cancer in the former is four times that of the latter.

Studies have shown that the more starch content in the diet, the lower the incidence of small intestine, colon and rectal cancer. Professor Bingham believes that starch foods mainly prevent intestinal cancer in two ways. First, when starch enters the intestine, intestinal bacteria will devour starch and multiply in large numbers, which helps increase the volume and weight of feces, promotes the excretion of colon contents, and accelerates the excretion of carcinogenic metabolites through the large intestine. Second, after starch is acted on by fermentation enzymes in the colon, it will produce a large amount of butyrate. This butyrate can directly inhibit the production of any cells that may cause cancer on the inner wall of the large intestine.

Because starchy foods have the same anti-cancer and anti-cancer effects as vegetables and fruits. Therefore, relevant experts suggest that in addition to rice and flour food, you should also eat more corn, potatoes, sweet potatoes, bananas and