Fight Cancer With Broccoli

Eating broccoli, cabbage, bok choy, or other cruciferous vegetables just once a week could significantly lower your risk of several cancers. 

 Adding cruciferous veggies to your diet could decrease your cancer risk by as much as 32 percent, according to a recent review published in the Annals of Oncology. And a little goes a long way: Experts say eating broccoli or cabbage or bok choy even once a week can yield positive results.

Researchers in Italy and Switzerland compiled data from several previous studies on various cancers, including those of the mouth, esophagus, stomach, colon and rectum, liver, pancreas, breast, ovary, prostate, and kidney. They found that individuals who included cruciferous vegetables in their diets at least once weekly had a lower risk of most cancers than people who never or rarely ate these veggies. The effects were greatest for kidney cancer (32 percent lower risk), esophageal cancer (28 percent), and colorectal, breast, and oral cancers (17 percent).

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