Have researchers found strong links between cruciferous vegetables and cancer risk?
According to the National Cancer Institute, human studies have typically shown no specific reductions in cancer risk from consuming cruciferous vegetables like broccoli, kale or cabbage. These vegetables contain glucosinolates, which break down into compounds found to inhibit cancer development in rodents. They can of course be part of the kind of fresh, healthy diet thought to reduce overall risk.
Researchers continue to explore whether eating cruciferous vegetables might lower cancer risk in more specific ways. A 2000 Netherlands study found women who consumed more cruciferous vegetables had a lower risk of colon cancer. Other studies have shown links between cruciferous vegetable consumption and lower breast and lung cancer rates in women. A 2014 Chinese study found the consumption of a broccoli beverage lowered levels of the carcinogen benzene.
