A study conducted in part by University of Utah Medical School, Salt Lake City, followed 4,403 subjects to research colon cancer and diet.

Researchers looked at carotenoids and their effect on particular types and stages of colon cancer. The dietary carotenoids a-carotene, b-carotene, lycopene, lutein, zeaxanthin and b-cryptoxanthin were evaluated; lutein proved to have the most protective effect against colon cancer, especially in younger people.

Return to top of page | Home |