Eating Cruciferous Vegetables May Lower Risk of Breast Cancer
An analysis of 13 studies has found that the presence of organic compounds called glucosinolates in cruciferous vegetables such as broccoli and kale may reduce the risk of breast cancer in post-menopausal women.
The studies included 18,673 women with or without a breast cancer diagnosis. They found that women who ate the highest level of cruciferous vegetables were 15% less like to develop breast cancer than those who ate the least amount.
They believe that this is due to the women's bodies converting glucosinolates into the cancer fighting compounds isothiocyanates and indole-3-carbinol. They cautioned that more studies need to be conducted before recommendations can be made regarding cruciferous vegetables and cancer.
The study was conducted at Zhejiang University in China. It was published online ahead of print on August 9, 2012, in the journal The Breast.
Vegetables are an important part of a healthy diet. Vegetable consumption has been linked in previous studies to lower blood pressure, better vision and lower cholesterol.