People suffering from colon cancer, even third stage, who regularly eat nuts, have a significantly lower risk of their cancer getting worse and die prematurely, according to a new major American research.
Researchers at Jeal University, headed by Charles Fox, director of the Cancer Center, who published the Journal of Clinical Oncology in the Journal of Clinical Oncology, followed 826 subjects in a six-and-a-half year clinical trial.
Participants, all of whom had previously undergone surgery for tumor removal and chemotherapy, were divided into two groups. One who consumed at least two nuts a week had an average 42% improvement in cancer survival survival and 57% improvement in overall survival (life expectancy) compared to those who did not eat nuts.
The benefit seemed to be greater for those who ate almonds, walnuts, hazelnuts, cashew nuts and olives (pecans) and less for those who ate groundnuts.
Several previous studies have shown that nuts, among other health benefits, reduce the body’s resistance to insulin, thus helping to regulate blood sugar and treat type 2 diabetes, and also help fight obesity as they meet the hunger with a smaller amount of food.
People often avoid nuts because of concern about their relatively high fat content. For example, a portion of 24 almonds contains about 200 calories and 14 grams of fat. However, as the researchers have pointed out, in fact, those who often eat nuts are weaker than those who do not eat.