Vegetables May Prevent Breast Cancer
Researchers from Boston University recently found that vegetables may reduce breast cancer risk among African American women. Their study analyzed data from the ongoing Black Women's Health Study and the findings were published in the October 2010 issue of the American Journal of Epidemiology.
For the study, the researchers followed over 50,000 cancer free African American women between 25-69 years of age for 12 years. The women were given a validated food frequency questionnaire in order to asses their dietary intake. By the end of the study period 1,300 of the women had developed breast cancer.
When the researchers compared the diets of women that stayed cancer free to those that developed breast cancer they found that eating 2 or more servings of vegetables a day appeared to reduce the risk of breast cancer by 43%. They also found that broccoli, collard greens, cabbage, and carrots appeared to provide the largest protective effect.
The researchers noted that further studies need to be done to ensure that the association was not due to healthier lifestyles in general among people that ate more vegetables. Either way, there are many clear benefits of eating vegetables ranging from cardiovascular health to weight management. Yet seven out of ten Americans still don't meet the daily recommendations.
One way to overcome those barriers is by consuming vegetable juice, which can be a convenient and surprisingly tasty addition to any meal. Just be careful to choose a juice with lower sodium content.