In this study, food intake of about 2,000 colon cancer patients between 30 to 79 was compared with the diet of over 2,000 people without cancer. There was a significant reduction in cancer risk (17%) in people who had the highest intake of foods rich in lutein, an anti-oxidant that neutralizes cancer-causing free radicals. The protective effect of lutein was evident in both men and women and was particularly strong in subjects whose cancer was diagnosed before the age of 67. Lutein-rich foods include dark leafy vegetables (spinach, kale), broccoli, dark lettuce, tomatoes, oranges, carrots and celery.