Legumes reduce ovarian cancer risk - goodnews: essential natural health news - Brief Article

Better Nutrition, Jan, 2004

Higher consumption of legumes--beans; lentils and peas--is linked with a 33 percent lower risk of ovarian cancer. This benefit may come from the high fiber content and natural phytoestrogens found in legumes which are also known as pulses.

Beans also are a good source of folate which has been associated with decreased risk of cancers of the breast, cervix, lung and esophagus. Legume furnish magnesium which may lower blood pressure; and they're rich in flavonoids which seem to protect against both cancer and heart disease.