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# Legumes good for non-Hodgkin lymphoma patients
- URL: https://www.foodconsumer.org/legumes_good_for_non-hodgkin_lymphoma_patients_1208160116/
- Published: 2016-12-08T14:15:00.000Z
- Updated: 2026-09-22T15:47:34.000Z
- Description: Among 2,339 Multiethnic Cohort participants, high dairy intake was linked to 14% higher all-cause and 16% higher non-Hodgkin lymphoma mortality, while legumes were tied to 13 to 16% lower risk of both. Fibre, soy, fruit, vegetables and processed meat showed no link.
- Author: Food Consumer
- Tags: Food, Nutrition, #vivvo-import

Thursday Dec 8, 2016 (foodconsumer.org) -- A new study released in European Journal of Clinical Nutrition suggests that Non-Hodgkin lymphoma survivors may better off eating legumes, but not dairy products if they want to live a bit longer.

For the study, researchers analyzed the data from 2339 participants in the Multiethnic Cohort and found high intake of dairy products was associated with 14% increased risk of dying from all causes and 16% elevated risk of dying from non-Hodgkin lymphoma.

On the other hand, consumption of legume was linked to lowered risk of death from all causes and non-Hodgkin lymphoma by 13 to 16%. Interestingly, eating red meat and fish in moderation was associated with lower risk for non-Hodgkin lymphoma specific death.

Other food groups including dietary fiber, soy foods, fruit, vegetables, and processed meat were not associated with risk of death from either all causes or non-Hodgkin lymphoma.

The authors said there is a biological reason for the higher mortality associated with consumption of dairy products and the lower mortality linked to consumption legumes. (David Liu)

[](http://www.nature.com/ejcn/journal/v70/n1/full/ejcn2015139a.html?ref=foodconsumer.org)

[Q J N Leo, N J Ollberding, L R Wilkens, L N Kolonel, B E Henderson,maltese cross, L Le Marchand and G Maskarinec, Nutritional factors and non-Hodgkin lymphoma survival in an ethnically diverse population: the Multiethnic Cohort, European Journal of Clinical Nutrition (2016) 70, 41–46; doi:10.1038/ejcn.2015.139; published online 2 September 2015](http://www.nature.com/ejcn/journal/v70/n1/full/ejcn2015139a.html?ref=foodconsumer.org)