Risk of reduced colon cancer by eating specific vegetable types, finds the study

Including more broccoli in your diet could reduce the risk of colon cancer, suggests new research.

It is known that diet is a modifiable risk factor for colon cancer, particularly the lack of vegetables and dietary fiber, as well as excessive consumption of alcohol and caffeine, according to researchers.

Cruciferous vegetables, including broccoli and cauliflower, collocated, cabbage and Brussels, have been previously identified as risk reducers, but it was not clear what volume of consumption had this benefit.

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These types of vegetables contain special natural compounds called glycosinolates, which are broken down into powerful iso -cylinder substances, the researchers revealed.

Isotiocyanates can help keep cancer by detoxifying the body, killing damaged cells and decreasing or stopping the growth of non -healthy cells.

Chinese researchers analyzed 17 studies that included a total of 639,539 participants, 97,595 of which were ultimately diagnosed with colon cancer. The studies were taken from the Pubmed, Scopus, Embase, Web of Science and Cochrane databases.

According to food questionnaires of the participants and the state of cancer, the study found that consuming cruciferous vegetables was related to a small risk of colon cancer.

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Compared to the participants who ate the least amount of vegetables, the group that ate had a 17% lower risk of colon cancer.

Eating approximately 20 grams per day was linked to a “significant decrease” at risk, with the decrease in leveling around 40 grams per day.

The findings were published in the BMC Gastroenterology magazine.

The researchers pointed out that the study had some limitations.

“These findings should be interpreted with caution due to methodological limitations, including heterogeneity in study designs, dietary evaluation methods and possible residual confusion,” they wrote.

“Ultraprocessed foods not only increase their risk of colon cancer, but the healthiest diets in vegetables, especially cruciferous vegetables, decrease that risk.”

Another limitation is that most studies focused on North America and Asia participants, where colon cancer rates are higher.

This “limits the generalization to populations with different dietary patterns or a lower prevalence of colon cancer,” the researchers wrote.

“Future high quality cohorts in underrepresented regions (for example, Africa, South America) are essential for validation.”

With almost 2 million diagnoses and 903,859 deaths every year, colon cancer is the third most common cause and the second cause of cancer deaths worldwide, as statistics show.

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Dr. Marc Siegel, a senior medical analyst at News, did not participate in the study, but shared his opinion on the findings.

“This is an extensive meta -analysis of about 100,000 patients, which shows a decrease in the risk of colon cancer with a high diet in cruciferous vegetables,” Digital News told News.

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“These vegetables are rich in fiber, antioxidants and especially glucosinolates, which become the body into bioactive isysotiocinates, which are known contravention that decrease the formation of tumors.”

Siegel also reiterated the limitations, including the variance in how the diet was determined and the fact that it is based mainly on observation data.

“Even so, this is very convincing, and adds to the growing literature that shows that ultraproked foods not only increase their risk of colon cancer, but the healthiest diets are high in vegetables, especially cruciferous vegetables, decrease that risk.”

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The doctor added that he also recommends the Mediterranean diet, which includes these vegetables as a basic element.