Crucifers May Reduce Breast Cancer Risk Up to 50%

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Crucifers May Reduce Breast Cancer Risk Up to 50%

When your mother told you to eat your vegetables it appears that maternal wisdom had a scientific basis. Researchers with Vanderbilt-Ingram Cancer Center and the Shanghai Cancer Institute in China have discovered a possible link between a diet rich in certain vegetables and a decreased risk for breast cancer. The study appears in the March issue of the American Journal of Clinical Nutrition.

Corresponding author Jay Fowke, Ph.D., assistant professor of Medicine at Vanderbilt-Ingram, said 3,035 women diagnosed with breast cancer were identified through the Shanghai Cancer Registry. They were closely matched with 3,037 women randomly chosen from the general population there. The women filled out questionnaires about their diet, including consumption of cruciferous vegetables like Chinese cabbage, bok choi and turnips. Americans typically eat more broccoli, kale and cauliflower in the cruciferous vegetable family.

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