Last Updated on June 8, 2023 by Shabnam Sengupta
It is a general understanding among people that eating a variety of vegetables and fruits promotes good health. Some of these foods were also historically used as medicine. Researchers now believe them to protect against diseases like cancer and heart disease. In this article, we will discuss whether raw cruciferous vegetables like cauliflower contain anti-cancer properties.
What are cruciferous vegetables?
Cruciferous vegetables are a group of nutritious plants. They provide dietary fibre and contain bioactive compounds like glycosylates and S-methyl cysteine sulfoxide. Researchers found these compounds to have cancer-protective properties, especially against colorectal cancer. Studies suggest that consuming cruciferous vegetables daily may help prevent cancer. They do so by protecting cells from DNA damage, neutralising harmful substances, and inhibiting tumour growth and spread. Researchers attribute these beneficial effects to the presence of glucosinolates, secondary metabolites, phenolic compounds, seed oils, and dietary fibre. These vegetables are rich in essential nutrients like carbohydrates, protein, vitamins (such as C, A, and folic acid), minerals (including iron, calcium, copper, selenium, and zinc), and dietary fibre. Moreover, the cruciferous vegetables also contain secondary metabolites that may have various health benefits, including anti-cancer properties.
Can consumption of cruciferous vegetables lower the risk of cancer in individuals?
Research has examined the potential relationship between cruciferous vegetable intake and the risk of various cancers. Multiple studies have been conducted, and their findings have been reviewed by experts. Here is a summary of the evidence for four common forms of cancer:
- Prostate cancer: Cohort studies from the Netherlands, the United States, and Europe have generally shown little or no association between cruciferous vegetable intake and prostate cancer risk. However, some case-control studies have found that individuals who consumed larger amounts of cruciferous vegetables had a lower risk of prostate cancer.
- Colorectal cancer: Cohort studies conducted in the United States and the Netherlands have generally not found a significant association between cruciferous vegetable intake and colorectal cancer risk. An exception is the Netherlands Cohort Study on Diet and Cancer, which found that women with a high intake of cruciferous vegetables had a reduced risk of colon cancer.
- Lung cancer: Cohort studies conducted in Europe, the Netherlands, and the United States have produced varying results. Most studies have reported little association. However, one analysis in the U.S. showed that women who consumed more than 5 servings of cruciferous vegetables per week had a lower risk of lung cancer.
- Breast cancer: One case-control study found that women who consumed larger amounts of cruciferous vegetables had a lower risk of breast cancer. However, a meta-analysis of studies conducted in several countries did not find a significant association between cruciferous vegetable intake and breast cancer risk. Another cohort study in the U.S. showed only a weak association with breast cancer risk.
Overall, it appears that eating cruciferous vegetables may result in a lower risk of cancer. This connection is strongest for lung, stomach, colon, and rectal cancer. However, the evidence is less clear for prostate, endometrial, and ovarian cancer. It’s still uncertain whether the protective effect is specific to cruciferous vegetables or applies to all vegetables. Further research is needed to explore this relationship and consider other factors that may influence cancer risk. Additionally, more studies should investigate the impact of brassica consumption on hormone-dependent cancers and how it interacts with smoking.
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