Consuming a plant-based diet high in whole grains and vegetables, as well as legumes, nuts, and seeds, can cut down the risk of developing cancer of bowel in males to more than one-fifth, according to studies.

A massive study that involved men in the United States of America found that those who consumed the most healthy plants had a lower chance of developing bowel cancer when than those who consumed the most.

Researchers found no connection for women, of which 93.475 were part of the study. The team believed that the link might be more evident for males, who are more likely to develop bowel cancer.

“Colorectal cancer is the third most common cancer worldwide, and the risk of developing colorectal cancer over a lifetime is one in 23 for men and one in 25 for women,” stated the study’s co-author, Jihye Kim, from Kyung Hee University, South Korea.

“Although earlier research has suggested that diets based on plants could help in the prevention of colon cancer, the effect of nutrition on this connection has not been established. Our research suggests that the right diet that is healthy for you can reduce the risk of developing colorectal cancer.”

In the study, participants were asked how often they consumed specific foods and drinks from a selection with more than 180 options. They also were asked about their portion sizes.

Participants could mark that they ate every of the food items “never or hardly ever” up the point of “two or more times a day.” For beverages, answers varied from “never or hardly ever” to “four or more times a day.”

These food categories were classified as nutritious plant foods (whole grains fruit vegetables, vegetable oils legumes, nuts, chickpeas and lentils, caffeine and tea) and less nutritious plant food items (refined grains, juices of fruit and potatoes, sugars added to them) and animal-based foods (animal fat dairy, eggs, fish or seafood, and meat).

“We speculate that the antioxidants found in foods such as fruits, vegetables, and whole grains could contribute to lowering colorectal cancer risk by suppressing chronic inflammation, which can lead to cancer,” Kim said. Kim.

“As men tend to have a higher risk of colorectal cancer than women, we propose that this could help explain why eating more healthy plant-based foods was associated with reduced colorectal cancer risk in men but not women.”

They divided consumption of 1,000kcal into quintiles, starting from the most consumption to the smallest. On average, males were aged 60 at the beginning of the study, whereas women were between 59 and 60.

Most people who are diagnosed as having bowel cancers are above 60.

The researchers found that the connection between men and cancer also differed by race or ethnicity. For instance, in the case of Japanese American men, the lower risk of developing cancer was 20%, whereas the risk was 24% in white males. The study team stated that it was necessary to conduct more research to understand the difference between ethnicities.

“We suggest that the association between plant-based diets and colorectal cancer risk may have been strongest in Japanese, American, and white men due to differences in other colorectal cancer risk factors between racial and ethnic groups,” Kim added. Kim. “However, further research is needed to confirm this.”

The study found that 4976 individuals (2.9 percent) had bowel cancer. Other factors that could influence the outcome, like overweight people having a higher risk of developing the disease and being obese, were also considered.

The researchers warned that the fact that it was an observational study meant that no conclusion could be drawn yet about the causal link between food consumption derived from plants and the risk of developing colorectal cancer.

Raw honey may help decrease cholesterol and blood sugar levels.

• An upcoming study has found that honey could be beneficial to cardiometabolic health in contrast to other sweeteners.
• The advantages of honey were discovered in research studies on those who ate a hefty diet with 10 percent sugar or less.
• The research suggests that honey, incredibly raw, monofloral honey, could be a better substitute for sugar already consumed rather than an additional sweetener added to the daily diet.

Consider replacing your sugar intake with honey, according to an upcoming study by scientists at the University of Toronto. The University of Toronto.

For those following a wholesome diet where not more than 10% of the daily calories are sugar. Honey can provide cardiovascular benefits.

The study provides a summary and meta-analysis of honey results from 18 feeding studies involving 1,105 healthy people.

Sugars of all kinds are linked with cardiovascular issues, and honey is about 80 sugar by weight; the study’s authors suggest honey could be in a class of its own and deserving of particular consideration as a healthy food.

Researchers found that raw honey, as well as monofloral honey, offer the best cardiometabolic benefits.

What’s unique, honey?

Like other sweeteners and sweeteners, honey’s sweetening properties do not originate solely from sugars like fructose or glucose.

It includes the author’s words, “many bioactive molecules, including polyphenols, flavonoidsTrusted Source, and organic acids that have an array of pharmacological properties including antibiotic effect, anti-cancer effect, anti-obesogenic [anti-obesity] effect, protection against free radical damage trusted Source and reducing inflammation, etc.”

Endocrinologist Dr. Ana Maria Kausel, who did not participate in the study, informed MNT that she’d prefer to focus on reducing her sugar intake.

“I believe the goal should be more on using less sugar within the food chain. The results were evident when the average consumed 40 grams over eight weeks. The amount of sugar consumed is greater than what the body can digest without the involvement of the liver. There are similar benefits for metabolic risk and [cardiovascular] without sugar consumption like eating the Mediterranean food plan,” she pointed out.

Read More: 5 Quick Fitness Tips To Transform Your Body

Monofloral and raw honey, as well as monofloral honey

Honey products are typically pasteurized, but raw honey isn’t.

Honey is pasteurized to facilitate consumption and not for safety, as the process slows the natural granulation of honey, making it more difficult to pour it out from a squeeze bottle or measure it into the spoon.

Raw honey contains an assortment of nutrients that include many antioxidants, which can decrease the amount of these nutrients with pasteurization.

The present study revealed that honey from raw had an incredibly positive effect on glucose levels in the fasting phase.

Most honey is polyfloral, which means that the bees who create it draw nectar from any plant that produces nectar within a distance of 2 to 4 miles within their honey hive.

Monofloral honey originates solely from nectar collected by bees from a particular kind of plant or one plant.

Some of the most well-known monofloral honey is Tupelo honey, which comes from the White Ogeechee Tupelo trees, clover honey, Robinia, and French lavender honey. Each one has a distinct taste.

Inflammation markers

Excessive inflammation is now linked to many diseases and ailments; therefore, the findings of this study that honey boosted the inflammation marker the IL-6Trusted Source and TNF-alphaTrusted Source could cause some anxiety.

However Professor. Khan suggested that an increase in these markers could be an indication of benefits.

“IL-6 may play a role in maintaining good glucose control by improving whole body metabolism of glucose and lipids,” he explained. “Similarly, TNF-alpha is an indicator of innate body immune response, so an increase in honey intake may suggest improved immunity.”

When you consider other natural sweeteners

“I am interested,” said Dr. Khan, “in all-natural sweeteners, and I plan to investigate maple syrup and agave syrup. However, there’s a significant distinction between these syrups and honey.”

“Syrups like maple syrup and agave are directly obtained from plants, with some processing by humans using heat, and are mainly composed of common sugars like fructose, glucose, and sucrose,” he said.

According to Dr. Kausel, “agave is natural, but it’s fructose at the end of the day.“

“High fructose concentrations,” she said, “are bad for the liver, regardless of the Source. Natural juices, too, are bad in the eyes of the liver regardless of every nutrient and mineral they contain.”

However, how honeybees create honey provides an intriguing twist that makes its sugars unique.

“Honey,” explained Dr. Khan, “has an additional process whereby honeybees extensively process nectar (which is mostly sucrose] from flowers by using their enzymes which result in a wide variety of rare sugars made in honey. These rare sugars are the primary reason for honey’s advantages over natural sugars.”