Eating your greens best way to prevent cancer
London: Eating broccoli, cauliflower and cabbage at least once a week could significantly lower your risk of developing several cancers.
The research supports earlier findings about the importance of diet in cancer prevention.
Previous studies have shown that a nutrient found in cruciferous vegetables from the brassica family – which include broccoli, cauliflower, cabbage, sprouts, watercress and radish – can kill cancer cells and offer hope of new drugs.
Sulforaphane, which is found at high levels particularly in broccoli, has been shown to destroy prostate tumours while leaving normal cells healthy.
The new study found that compared with people who had no cruciferous vegetables, men and women who ate greens at least once a week cut their risk of mouth cancer by almost a fifth (17 per cent), the Daily Express reported.
The results also showed the vegetables cut the risk of oesophageal cancer by more than a quarter (28 per cent), bowel and breast cancer by nearly a fifth (17 per cent) and kidney cancer by almost a third (32 per cent).
The study has been published in the journal Annals of Oncology.