Cruciferous Vegetables May Reduce Risk Of Breast Cancer
Cruciferous Vegetables May Reduce Risk Of Breast Cancer
Research at Vanderbilt-Ingram Cancer Center and the Shanghai Cancer Institute in China has shown that a diet high in certain vegetables may reduce the risk for breast cancer.
The researchers examined 3,035 women with breast cancer identified through the Shanghai Cancer Registry and 3,037 women randomly chosen from the general population in Shanghai. The women completed a survey about their diet, including questions about consumption of cruciferous vegetables like Chinese cabbage, bok choi and turnips. Some other examples of cruciferous vegetables are broccoli, kale, and cauliflower.
The results only showed a small positive connection between diets high in these vegetables and a decreased risk for breast cancer; however, there was a large risk reduction (50%) in women with a certain genetic profile. The researchers identified three forms of the GSTP1 genotype among the cancer patients: Ille/Ile, Ile/Val, and Val/Val. Those with the Val/Val genotype had a lower breast cancer risk.
The researchers chose to focus on cruciferous vegetables because they contain isothiocyanates and indole-3-carbinol, which are theorized to affect carcinogenesis by initiating cell death or by shifting estrogen metabolism.
This is similar to another study that revealed that broccoli sprout extract may help prevent bladder cancer. There seems to be growing evidence of the health benefits of cruciferous vegetables.
Reference: Vanderbilt University
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