Friday, Oct. 23, 2020
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.
This fact brief is responsive to conversations such as this one.
Sources
- National Cancer Institute: Cruciferous vegetables and cancer prevention
- American Cancer Society: Guideline for diet and physical activity
- National Library of Medicine: Netherlands study on diet and cancer—Vegetable and fruit consumption
- National Library of Medicine: National Cancer Institute Journal—Fruit and vegetable consumption and risk of lung cancer
- National Library of Medicine: Journal of the American Medical Association—Brassica vegetables and breast cancer risk
- American Association for Cancer Research: Detoxication of airborne pollutants by broccoli sprout beverage
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Fact briefs are bite-sized, well-sourced explanations that offer clear "yes" or "no" answers to questions, confusions, and unsupported claims circulating online. They rely on publicly available data and documents, often from the original source. Fact briefs are written and published by newsrooms in the Gigafact network.
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