A new study has found that a traditional South Korean meal, which includes vegetables, fish, mushrooms and beans, lowers the risk of colon cancer by 60 percent.
 
A research team led by Kim Jeong-seon, head of the National Cancer Center’s Division of Cancer Epidemiology and Prevention, said Monday that it made the discovery after comparing the eating habits of 923 colon cancer patients and one-thousand-846 healthy people.
 
Kim said that there have been studies that looked into the effects that certain foods or nutrients have on causing colon cancer. However, she added that her team’s study was the first to analyze the interaction among various nutrients and foods.
 
Kim said she hopes that the latest study results will improve people’s eating habits and help prevent colon cancer.
 
The team’s research results were posted in the latest edition of the journal, Medicine.