Fruit juice linked to higher colorectal cancer risk

Scientists in Australia have linked regular consumption of fruit juice with an increased risk of colorectal cancer.

The researchers from Perth had been conducting a study to establish the relative effectiveness of different combinations of fruits, vegetables and juice in the prevention of colorectal cancer.

They found that while total fruit and vegetable intake can cut the risk of colon cancer, increased fruit juice consumption was linked to an increased risk for rectal cancer.

Over the course of the study, the lowest incidence of bowel cancer was linked to a daily intake of apples, sprouts, cauliflower or broccoli.People who drank a large amount of fruit juice regularly were at greater risk, however.

The Perth team have speculated that the beneficial properties the fruit may be lost during processing. Other scientists have argued that the most likely explanation is the high level of sugar natural present in fruit juice. A glass of fruit juice can contain the equivalent of teaspoons of sugar.

UK Cancer Research said however larger studies would be need to be carried out before conclusions could be drawn. The Perth scientists’ findings have been published in the Journal of the American Dietetic Association.