Posted by editor

Veggies Decrease Risk of Bladder Cancer

In a recent study on bladder cancer, it was shown that in order to reduce the risk of bladder cancer, it is necessary to drink lots of fluids, not to smoke, and to eat lots of cruciferous vegetables. A high intake of cruciferous vegetables, particularly broccoli and cabbage, significantly reduced the risk of bladder cancer. This may be explained by the presence of one or more phyto-chemicals in broccoli and cabbage, which are specific in the reduction of bladder cancer risk. This study also showed that a high intake of fruits, yellow vegetables, and green,
leafy vegetables did not significantly reduce the risk of bladder cancer. The relationship with high cruciferous vegetable intake (broccoli and cabbage) was associated with the highest reduction in the risk of developing bladder cancer.

Veggies Help Prevent Breast and Uterine Cancer

Women who limit their intake of red meat and eat lots of green vegetables have a reduced risk of developing breast cancer and uterine cancer. High levels of estrogen, which results from the consumption of beef, ham, pork, and other red meat, have been implicated in the formation of breast and uterine cancer. The intake of 4-5 servings of fruits and vegetables daily containing phytonutrients, in particular, isoflavinoids, may offset some of estrogen’s effect on the uterus and breast (Obstetrics and Gynecology, 94 [No.3]: 395-398, 1999).

Fiber and Fibroids

Benign uterine fibroids are the most commonly diagnosed uterine tumors. They have been associated with anemia, pelvic pain, and, in some cases, fertility problems. It appears that women who have high levels of estrogen, which may be related to red meat intake, are more prone to fibroids. A recent study showed that diets decreasing or eliminating meats and increasing green vegetables have a significant effect on the prevention ofthe development of fibroids.

The vegetables and fruits contain isoflavinoids, which can offset the effect of estrogen on the body. Also, by eliminating meat from the diet, the levels of estrogen in the body decrease. By decreasing meat and increasing fiber, the body is less likely to develop estrogen-related ute rine fibroid tumors.

Fiber and Colon Cancer

In January 1999, a group of Boston researchers reported no difference in the rates of colon or rectal cancer in women who ate a high-fiber diet, as opposed to those who ate a low-fiber diet. This study was eventually refuted by qualified researchers who pointed out that, in this particular study, the only type of fiber that was studied was exclusively cereal fiber.

Women, for example, metabolize fiber differently from men. Female hormones also helped protect against colon cancer in many cases, as they do against heart disease. Moreover, with so many different kinds of fiber included in a healthy diet, the evidence of scientific studies on the impact of plant foods and their fiber is still in its infancy.

Recent studies have subsequently shown that high fiber diets, which include not only cereal grains, but also fruits and vegetables, do, indeed, help to prevent the development of colon cancer. As part of the ongoing Nurses’ Health Shldy that provided the data questioning the preventive role of fiber, a 2002 report showed that women who ate a diet high in red meat had higher rates of colorectal cancer.

In that same study, both men and women whose diets were low in red meat and high in fruits, vegetables, and cereal grains had a significantly decreased risk of colon cancer. In countries where diets are high in plant based foods and low in red meat and animal fat, people have lower rates of heart disease and colon cancer.

Share This