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Veggies Like Broccoli, Cabbage May Help Fight Breast Cancer: Study

High intake of cruciferous vegetables associated with lower death rate, researchers say

April 3, 2012 RSS Feed Print

By Carina Storrs
HealthDay Reporter
TUESDAY, April 3 (HealthDay News) -- Eating broccoli, one of the top "super foods," and other cruciferous vegetables may improve your odds for breast cancer survival, a new study suggests.
In a study of women in China diagnosed with breast cancer, researchers found that women who consumed the most cruciferous vegetables were 62 percent less likely to die of breast cancer and 35 percent less likely to have a recurrence of the disease, compared with those who consumed the least.
The most common cruciferous vegetables that the women reported eating were mustard and turnip greens, bok choy, cauliflower and green cabbage. Kale, collard greens and arugula are other cruciferous vegetables.
"This study suggests that cruciferous vegetables and the bioactive compounds in them may be protective against breast cancer," said Sarah Nechuta, a research fellow in the Vanderbilt Epidemiology Center in Nashville, Tenn., and lead author of the study.
However, it is not clear if this association would be seen for women in the United States, who tend to eat a different assortment of the vegetables -- more broccoli, cauliflower and Brussels sprouts than bok choy, Nechuta added.
Previous studies of women in China, the United States and Sweden hinted that higher cruciferous vegetable intake could be linked with reduced risk of developing breast cancer, but the current research is among the first to examine women after a breast cancer diagnosis.
The findings are slated for presentation Tuesday at the American Association for Cancer Research meeting in Chicago.
The study involved almost 5,000 women between 20 and 75 years old who were part of the Shanghai Breast Cancer Survival Study. Researchers interviewed the women within six months of their diagnosis to gather information about diet, lifestyle and such clinical factors as tumor stage. They also asked about their intake of cruciferous vegetables at 18 and 36 months after their diagnosis.
Women whose consumption of cruciferous vegetables was in the top 25 percent were 62 percent less likely to die of breast cancer during the roughly five-year study period than women in the bottom 25 percent, the study found.
Recurrence was 35 percent less likely among women in the top bracket of consumption compared to those in the bottom 25 percent.
The researchers also found that women in the top quarter for consumption were 62 percent less likely to die of any cause than those in the bottom 25 percent.
The Vanderbilt group previously found a link between cruciferous vegetable consumption and fewer deaths and less heart disease among healthy Chinese adults, suggesting that this food group might bestow overall survival benefits, Nechuta said.
On average, the women in the new study ate about 3 1/2 ounces a day of cruciferous vegetables, which come from plants with four flower petals that form the shape of a crucifer cross.
The associations with reduced death and cancer recurrence remained even after adjusting for other differences, including consumption of soy and meat, vitamin intake, physical activity, stage of cancer, income and education level.
Even so, Dr. Laura Kruper, director of the Women's Health Center at City of Hope in Duarte, Calif., said, "It's so hard to show a link between cause and effect in these types of studies." She added that, while the study has merits, more studies have to be done in other populations and for longer periods of time to establish a cause-and-effect relationship.
Nechuta noted that women in the United States may not see the same benefits because different cruciferous vegetables, with different bioactive compounds, are more popular and because American women eat far less of this type of produce -- about 1 ounce a day on average.
Also, variations in genes have been found in the Chinese population that could slow the metabolism of this type of vegetable, keeping the beneficial compounds in the body longer, Nechuta added.
Nevertheless, there is probably no harm in advising women in the United States to up their intake of these vegetables, Kruper said. The American Cancer Society recommends eating at least 2 1/2 cups of all kinds of fruits and vegetables a day.

Tags:

diet and nutrition,

cancer,

breast cancer,

death

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LEGAL DISCLAIMER

The information on Juicing-for-Health.com website is educational and general in nature and should not be construed as medical advice. Information provided is not intended for the purpose of disease diagnosis or treatment. Individuals desiring help for specific health problems should seek advice from qualified professionals.

Juicing for Health :: The Amazing & “Life-Changing” Benefits of Juicing

Ever wondered why juicing was so popular?

• Do you have health problems?
• Are you lacking in energy? 
• Always tired?
• Always getting sick?
• Can’t seem to get over those cold or flu symptoms?

If you answered yes to any of these questions, you are not alone – but there may be an easy solution.  Juicing for health reasons has become a very popular activity, and with good reason.

You may think that buying juices in the supermarket will give you all of the benefits of juicing at home, but without all of the hassles of preparing and juicing the fruits and vegetables yourself.  Well, think again.  In our article 10 Hidden Dangers & 26 Additives in Supermarket Juices, we describe the way supermarket juices are made, and more importantly, what is put into them.  You might be shocked to learn that many additives can cause severe allergic reactions, some may even be carcinogenic (cause cancer).  There are additives that are banned in some countries, but not others, and even additives that were banned in some European countries (possible connections to ADHD and cancer), but these countries were forced to use them again by the EU – oh, and these additives are in use in the US.  Read the article and make up your own mind, but I think you’ll agree, that making your own juices is far more healthy – at least you have a better idea of what you are drinking.

Freshly made fruit and vegetable juices are packed with natures own medicines that can strengthen your immune system and help your body heal itself and prevent disease. On this page we’ll highlight a number of those biochemically active ingredients and tell you where to get them and how they may help your body regain its vigor and vitality.

Juicing your fruit and vegetables can increase your daily “servings” of the good stuff, while keeping it concentrated and easy for your body to absorb. It’s little wonder that those who start on a juicing program at home soon become hooked.

LEGAL DISCLAIMER

The information on Juicing-for-Health.com website is educational and general in nature and should not be construed as medical advice. Information provided is not intended for the purpose of disease diagnosis or treatment. Individuals desiring help for specific health problems should seek advice from qualified professionals.

Juicing for Health :: The Amazing & “Life-Changing” Benefits of Juicing

Ever wondered why juicing was so popular?

• Do you have health problems?
• Are you lacking in energy? 
• Always tired?
• Always getting sick?
• Can’t seem to get over those cold or flu symptoms?

If you answered yes to any of these questions, you are not alone – but there may be an easy solution.  Juicing for health reasons has become a very popular activity, and with good reason.

You may think that buying juices in the supermarket will give you all of the benefits of juicing at home, but without all of the hassles of preparing and juicing the fruits and vegetables yourself.  Well, think again.  In our article 10 Hidden Dangers & 26 Additives in Supermarket Juices, we describe the way supermarket juices are made, and more importantly, what is put into them.  You might be shocked to learn that many additives can cause severe allergic reactions, some may even be carcinogenic (cause cancer).  There are additives that are banned in some countries, but not others, and even additives that were banned in some European countries (possible connections to ADHD and cancer), but these countries were forced to use them again by the EU – oh, and these additives are in use in the US.  Read the article and make up your own mind, but I think you’ll agree, that making your own juices is far more healthy – at least you have a better idea of what you are drinking.

Freshly made fruit and vegetable juices are packed with natures own medicines that can strengthen your immune system and help your body heal itself and prevent disease. On this page we’ll highlight a number of those biochemically active ingredients and tell you where to get them and how they may help your body regain its vigor and vitality.

Juicing your fruit and vegetables can increase your daily “servings” of the good stuff, while keeping it concentrated and easy for your body to absorb. It’s little wonder that those who start on a juicing program at home soon become hooked.

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