Since folic acid has been added to grains on a nationwide level in the 1990s, the number of infants born with neural tube defects has declined by 20 to 50 percent. However, at the same time, the rate at which new colorectal cancer cases were diagnosed has increased, according to Joel Mason MD and colleagues at Tufts University. Since folic acid fortification began, there has been an additional four to six cases of colorectal cancer for every 100,000 people.

Mason notes that the analysis suggests that the increase is not due to increased screening or chance.

"The body's response to folic acid appears to be complex," says Mason. "While fortification of the food supply is clearly beneficial for women of child-bearing age and their offspring, it is possible that it may, coincidentally, be linked to the increase in colorectal cancer rates. Our report is intended to create a foundation upon which to further explore that possibility."

Mason urges caution and debate as more and more countries are considering instituting folic acid fortification.

Brussel sprouts contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber. Moreover, they are believed to protect against colon cancer, due to their containing sinigrin. They contain three types of phyto's, all shown to have either protective qualities against cancer, or enzyme producing qualities that have been shown during research to fight cancer cells in different ways.

When boiling foods they tend to lose some of the vitamins and nutrients into the water. So here is a roasted brussel sprout recipe that is very easy to prepare and the brussel sprouts keep their natural nutty flavor.

Vicki's Roasted Brussel Sprouts
1 lb Brussels sprouts
2 tablespoons olive oil
2 cloves garlic minced
1/2 onion cut into thin slices
1 teaspoon salt
1 teaspoon black pepper

Preheat oven to 425 degrees. Toss all the ingredients except for the onions in a large bowl to evenly coat the brussel sprouts. Pour brussel sprouts onto a baking tray and spread apart. Bake for 20 minutes then stir or flip and add the onions and bake for 20 minutes more.

Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by taking carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. Research also shows it helps in the prevention of lung and colon cancers. They also contain vitamin C, beta-carotene, and folic acid. Grapefruit fights cold symptoms and prevents heart disease. Grapefruit is an excellent source of vitamin C, a vitamin that helps to support the immune system.

Here is a spicy recipe packing a punch of vitamin C, with other healthy carcinogen fighting foods, and full of taste.

Vicki's Spicy Grapefruit Salad
1 grapefruit cut into wedges and peeled
1 head romaine lettuce
1 pound jumbo shelled and deveined shrimp
2 avocados cut into thin slices
1/2 cup fresh chopped cilantro

Spicy Chili Pepper Citrus Dressing
1/4 cup orange juice
juice from one lime
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 tablespoon of honey
1 teaspoon minced chili peppers (remove seeds)
whisk together all ingredients.

Bring 4 cups of water to a boil and add 1 bay leaf and 1 teaspoon of Old Bay Seasoning. Add shrimp and boil for 2 minutes or until shrimp are a light pinkish white color. Do not over boil it will make the shrimp rubbery. Remove and drain well and then place in a bowl in refrigerator.

Break apart the lettuce in a large mixing bowl and toss with the grapefruit, cilantro, and chili pepper citrus dressing. Separate into 4 salad plates or bowls. Lay 3 or 4 slices of avocado on top of each salad and then place 3 to 4 shrimp in the middle.

According to the University of Maryland College of Agriculture & Natural Resources, folate, also known as folic acid, may reduce the risk of colorectal cancer, pancreatic cancer and breast cancer. In one study involving more than 25,000 adults, those who ate diets high in folate had fewer precancerous polyps, which are associated with the eventual development of colorectal cancer. Folate is found in dark green leafy vegetables, legumes, citrus fruits, citrus juices, fortified breakfast cereals and grain products. The highest concentration of folate is found in black-eyed peas, spinach, great northern beans, asparagus and broccoli. Research found folic acid in supplements is better absorbed by the body than the folate naturally occurring in foods. Folate is a water-soluble B vitamin that occurs naturally in food. Folic acid is the synthetic form of folate that is found in supplements. Folate, or folic acid, helps prevent changes to DNA that may lead to cancer.

From 1980 to 1994, the Nurses Health Study tracked over 88,000 women who were cancer-free at the beginning of the study. Researchers found that women ages 55 to 69 years in this study, who took multivitamins containing folic acid for more than 15 years, had a markedly lower risk of developing colon cancer.