Breast cancer survival improved by cruciferous vegetable consumption

Chinese women who ate large amounts of cruciferous greens over the 36 months following their diagnosis had a 27% to 62% reduction in risk of all cause mortality compared to women eating none or few of these vegetables.

The findings came from data on 4886 breast cancer survivors aged 20 to 75 years who were diagnosed with stage one to four breast cancer from 2002 to 2006 in Shanghai.

The US researcher, who presented her findings at the American Association for Cancer Research meeting in Chicago last week, noted that Chinese cruciferous intake was high and included turnips, cabbage and bok choy whereas commonly consumed cruciferous vegetables in the West were broccoli and brussels sprouts.