Breast cancer survival improved by eating cruciferous vegetables

Breast cancer survival improved by eating cruciferous vegetables

Breast cancer has been linked to a high intake of animal fats (cow’s milk, cheese, cream, ice-cream and the fats on meats – even lean meats), many times over.  The countries and areas where the local women eat the least dairy foods and the most cruciferous vegetables always have the lowest breast cancer rates.

The latest research confirms the link
At the 2012 American Association for Cancer Research annual meeting, more new evidence was presented highlighting the importance of cruciferous vegetables for breast cancer prevention, protection and treatment.  The researchers found that the more cruciferous vegetables women ate, the less likely they were to experience breast cancer recurrence or death.  The women eating the highest amount had a 62% decrease in risk of death and 35% reduced risk of recurrence compared to those eating the lowest.

What are cruciferous vegetables?
The cruciferous family is unique among vegetables because of the glucosinolate content.  This gives them that wonderful ‘spicy bite’ and it is this flavour that tells you it is packed with glucosinolates!  Cruciferous vegetables are (in alphabetical order): Arugula, Bok choy, Broccoli, Broccoli rabe, Broccolini, Brussels sprouts, Cabbage, Cauliflower, Collards, Horseradish, Kale, Kohlrabi, Mustard greens, Radish, Red cabbage, Rutabaga, Turnips, Turnip greens and Watercress.

There is so much proof of the power of cruciferous vegetables now:

  • The Women’s Healthy Eating and Living study showed breast cancer survivors eating the most cruciferous vegetables had a 52% lower risk of recurrence
  • Women who regularly ate one serving per day of cruciferous vegetables had a 50% reduced risk of breast cancer in one study
  • Another study found a 17% decrease in breast cancer risk by eating cruciferous vegetables weekly

The bottom line?
Women who eat more cruciferous vegetables are less likely to be diagnosed with breast cancer.  Cruciferous vegetables protect your DNA, help to balance your hormones and have anti-inflammatory, anti-cancer, anti-angiogenic and anti-estrogenic properties. 

Listen to your grandmother and start feeding your children on cruciferous vegetables young, as childhood and adolescence are the most crucial times for your diet and lifestyle to affect your breast cancer risk. 

As our intake of cruciferous vegetables has plummeted, so have breast cancer rates skyrocketed.

Study by Nechuta SJ, Lu W, Cai H, et al: “Cruciferous Vegetable Intake After Diagnosis of Breast Cancer and Survival: a Report From the Shanghai Breast Cancer Survival Study” Abstract #LB-322, as presented at the Annual Meeting of the American Association for Cancer Research; 2012 Mar 31-Apr 4. Chicago, Il; 2012.

Study by Higdon J, Delage B, Williams D, et al. “Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis” as published in Pharmacology Research 2007;55:224-236.

Study by Zhang CX, Ho SC, Chen YM, et al. “Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women” as published in the International Journal of Cancer 2009;125:181-188.

Study by Thomson CA, Rock CL, Thompson PA, et al. “Vegetable intake is associated with reduced breast cancer recurrence in tamoxifen users: a secondary analysis from the Women’s Healthy Eating and Living Study” as published in Breast Cancer Res Treat 2011;125:519-527.

Study by Cornblatt BS, Ye L, Dinkova-Kostova AT, et al. “Preclinical and clinical evaluation of sulforaphane for chemoprevention in the breast” as published in Carcinogenesis 2007;28:1485-1490.

Study by Bosetti C, Filomeno M, Riso P, et al. “Cruciferous vegetables and cancer risk in a network of case-control studies” as published in Annuals of Oncology 2012.

Research here taken from a great article written by Dr Joel Fuhrman on July 16, 2012 in

Full article here:



Posted: Friday 20 July 2012