Eating more cruciferous vegetables such as broccoli, cauliflower, kale, cabbage and brussel sprouts may reduce the risk of colon cancer, according to an Aug.11 study published in BMC Gastroenterology.
Researchers analyzed 17 studies including more than 639,000 participants and found that individuals who ate the most cruciferous vegetables had a 17% lower risk of colon cancer compared to those who ate the least. Eating about 20 grams per day was linked to a decrease in risk, with benefits, leveling off at around 40 grams per day.
The studies were pulled from the PubMed, Scopus, Embase, Web of Science and Cochrane Library databases.
The study noted limitations, including differences in study design and dietary reporting, as well as a lack of data from regions such as Africa and South America. Still, the findings add to evidence that diets high in fiber and vegetables — particularly cruciferous vegetables — can help reduce colon cancer risk.
