Eating Certain Vegetables Significantly Reduces Colon Cancer Risk
A study analyzing 17 research papers found that consuming about 20 grams of cruciferous vegetables like broccoli daily can reduce colon cancer risk by 17%, with benefits plateauing at around 40 grams per day. These vegetables contain compounds called glucosinolates that help detoxify the body and inhibit cancer growth. The findings support dietary recommendations to include more vegetables, especially within a healthy diet like the Mediterranean diet, to lower colon cancer risk.
