That most people are aware of breast cancer’s existence, but many lack practical knowledge about how to go about preventing it through nutrition.
However, a new study out of Boston University adds to the growing body of literature about the anti-cancer properties of vegetables, particularly cruciferous ones like carrots, collard greens, cabbage and broccoli.
The recent research was particularly focused on foods that help lower the risk of estrogen receptor-negative (ER-negative) breast cancer, a type of breast cancer common among women. But what they found was that many vegetables fight all forms of breast cancer, and even cancer in general.
The team tracked more than 50,000 African-American women for 12 years. Roughly 1,300 of these women developed breast cancer during that time, and 35 percent of those cancers were the ER-negative type. But those that ate at least two servings of vegetables a day were 43 percent less likely to develop ER-negative breast cancer than women who ate less than four servings of vegetables per week.
There are many practical ways by which women can help avoid getting breast cancer, women who ate three or more servings of just carrots a week were 17 percent less likely to develop breast cancer than women who ate carrots less that once a month. And cruciferous vegetables in general exhibited anti-cancer effects for all forms of cancer.
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