A new study by Chinese scientists shows that consuming 40–60 grams of cruciferous vegetables daily, such as broccoli and cauliflower, can reduce the risk of colorectal cancer by as much as 20–26%, writes The New York Post.
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“Based on epidemiological studies, diet is one of the main environmental factors contributing to [colorectal cancer],” the study authors wrote this month in the journal BMC Gastroenterology.
“The potential preventive benefits of [cruciferous vegetables] have received much attention in cancer research,” they added. “These vegetables, including cabbage, broccoli, and Brussels sprouts, are rich in phytochemicals such as flavonoids, fiber, vitamin C, and carotenoids, which can contribute to cancer prevention.”
Phytochemicals act as antioxidants, reducing oxidative stress, which can damage cells and DNA and potentially lead to cancer.
Plant-based compounds can also help reduce inflammation – chronic inflammation is linked to the development and progression of several types of cancer.
In this study, the authors reviewed 17 studies involving nearly 640,000 participants. More than 97,500 of them had colorectal cancer.
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Researchers found that those who ate the most cruciferous vegetables had a 20% lower risk of this cancer than those who ate the least.
The study authors found that the protective benefits leveled off after consuming 60 grams per day.
The new study had limitations, including that it relied on participants’ self-reported vegetable intake.
Nevertheless, the study authors stated that there is “strong evidence that consuming more [cruciferous vegetables] can reduce the risk of [colorectal cancer].”
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