Cruciferous, or “leafy green,” vegetables, such as broccoli, cabbage, and collard greens, may help prevent an aggressive form of breast cancer, suggests a new study. Leafy greens are considered among the healthiest foods in the world; high in vitamin C, fiber, and anti-cancer compounds like sulforaphane and selenium.
Writing in the American Journal of Epidemiology, researchers tracked the diets and health of over 50,000 African American women across the United States for 12 years. And during that period 1,300 women were diagnosed with breast cancer.
Among the 1,300 new cases of breast cancer, 35% of women developed ER-negative breast cancer. But women eating at least two servings of vegetables per day had a 43% lower risk of ER-negative breast cancer, compared to women who ate fewer vegetables each week. Vegetables like broccoli, collard greens, cabbage, and carrots, were identified as lowering the risk of all cancers.
Results did not indicate a similar anti-cancer effect with fruit.
The researchers insist it is too early to label the relationship between breast cancer and vegetables as “cause and effect,” but suggest eating more vegetables could contribute to an overall healthier lifestyle.
Other cruciferous vegetables include kale, kohlrabi, cauliflower, turnip greens, broccoli rabe, arugula, watercress, radish, and daikon.
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