New Study: Fend off Breast Cancer By Eating This....

04/10/2012

Kale photoCruciferous vegetables seem to have some sort of mystical powers and this latest study makes their strength seem all the more potent. A study at the Vanderbilt-Ingram Cancer Center and Shanghai Center for Disease Prevention reveals that breast cancer survivors that eat cruciferous vegetables may improve their chance of survival. 

The study included 4,886 Chinese breast cancer survivors diagnosed with Stage 1 to Stage 4 between 2002 and 2006. Lead researcher Nechuta, Xiao Ou Shu, M.D., Ph.D. found after adjusting for demographics, clinical characteristics, and lifestyle factors, those that ate an abundance of cruciferous vegetables 36 months after their cancer diagnosis had a higher risk of survival, according to Science Daily

Women who ate the highest amounts of cruciferous vegetables, which includes cauliflower, broccoli, cabbage, and greens had a 62 percent higher risk of overall survival and a 62 percent higher risk of breast cancer survival. Researchers think that it’s a phytochemical called isothiocyanates and indoles, which may be protective against some kinds of cancers. 

Read More: Are Cruciferous Vegetables a Superfood?

Cruciferous vegetables have already shown the ability to stop the growth of cancer cells in the uterine lining (endometrium), lung, colon, liver, and cervix, according to the American Institute for Cancer Research and they are also known for a compound that neutralizes toxins in the liver and helps cleanse the system as a result. It's all the more reason to increase their prevalence in your diet. 

"Commonly consumed cruciferous vegetables in China include turnips, Chinese cabbage/bok choy and greens, while broccoli and Brussels sprouts are the more commonly consumed cruciferous vegetables in the United States and other Western countries," said Nechuta, Xiao Ou Shu, M.D., Ph.D.. "The amount of intake among Chinese women is also much higher than that of U.S. women."

Add more cruciferous vegetables to your diet:

1. Cut up broccoli and cauliflower to have alongside your sandwich at lunch.

2. Use a leafy green such as kale or collards as the wrap for a sandwich.

3. Boil cauliflower and turn into a mash to make healthier mashed potatoes.

4. Serve your tacos with tasty cabbage cole slaw rather than iceberg lettuce. 

Photo: Thinkstock

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Sara Novak writes about health and wellness for Discovery Health. Her work is also regularly featured in Breathe Magazine and on SereneKitchen.com. She has written extensively on food policy, food politics, and food safety.


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