A new study of women in China found that those who consumed the most cruciferous vegetables were 63 percent less likely to die of breast cancer and 35 percent less likely to experience a recurrence of the disease, than those who ate the least.
Cruciferous vegetables include broccoli, Brussels sprouts, green cabbage, cauliflower, bok choy, mustard greens, collard greens, kale and arugula.
This 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 record information about their diet, lifestyle and tumor stage. They also asked about their intake of cruciferous vegetables at 18 and 36 months after their diagnosis. On average, the women in the new study ate about 3 1/2 ounces a day of cruciferous vegetables.
Previous studies conducted in China, the United States and Sweden suggested 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.
In addition to finding a reduced risk of dying of breast cancer or having it return, the researchers also found that women in the top quarter for cruciferous veggie consumption were 62 percent less likely to die of any cause than those in the bottom 25 percent. This supports previous research in which the same researchers found a link between cruciferous vegetable consumption and fewer deaths and less heart disease among healthy Chinese adults, suggesting that they may promote overall health.
Cruciferous vegetables are just one food proven to help prevent cancer, there’s four more in this article highlighting the Five All-Star Foods to Help Prevent Cancer.