Eating broccoli, cabbage, bok choy, or other cruciferous
vegetables just once a week could significantly lower your risk of
several cancers.
FRIDAY, October 5, 2012 — 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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