In this study, food intake of about 2,000 colon cancer
patients between 30 to 79 was compared with the diet of over 2,000
people without cancer. There was a significant reduction in cancer
risk (17%) in people who had the highest intake of foods rich in
lutein, an anti-oxidant that neutralizes cancer-causing free radicals.
The protective effect of lutein was evident in both men and women and
was particularly strong in subjects whose cancer was diagnosed before
the age of 67.
Lutein-rich foods include dark leafy
vegetables (spinach, kale), broccoli, dark lettuce, tomatoes, oranges,
carrots and celery.
American Journal of Clinical Nutrition