Why be afraid of starch colorectal cancer

Medical Research Center in Cambridge, some researchers, the analysis of 12 countries, dietary composition and the incidence of colorectal cancer, the first time that starch consumption and human colon, rectum relationship very close. Specifically manifested in the amount of starch consumption, and more regions, the lower the incidence of cancer. In all populations studied, the Australian men and women in the United States eat starch, at least, less than 10 grams per person per day, while the Chinese people consume 370 grams or more per day. Chinese men for every hundred thousand people have colon cancer patients in 6.3, while the Australian men is as high as 25 cases per hundred thousand people.
Starch is a polysaccharide belonging to the kind of carbohydrate. Why has the starch to prevent colorectal cancer effects? Now that its active ingredient is a kind of "anti-digestive nature" of the starch. In the small intestine is not digesting the starch into the colon, the intestinal bacterial decomposition of its fermentation to produce short-chain fatty acids, especially butyrate. Acid can directly inhibit the large intestine wall any potential cancer-causing cell proliferation. Laboratory studies also confirmed that butyrate is a potent inhibitor of cancer cell growth. In addition, the "resistance to digestion" of starch can increase stool volume, dilution of colon contents and accelerate carcinogenic substances excreted.

Food crops are rich in starch food, China's traditional grain-based diet. There is a point of view, it seems that meat, poultry consumption as a measure of economic prosperity and modern civilization, Ochi, it seems there is correction needed. In the coastal cities and way of life growing "Westernization" of food in the diet in the proportion of the steady decline in the incidence of colorectal cancer increased year by year, is an obvious example.