Eating cruciferous vegetables may improve breast cancer survival rate

A research from Vanderbilt – Ingram Cancer Center has revealed that breast cancer patients who eat more cruciferous vegetables may improve their symptoms and survival. Another study on Chinese women having breast cancer by PhD Sarah J. Nechuta, American Cancer Society has also come to the same conclusion.

“People who used to receive or still undergo their treatment of breast cancer should increase the intake of vegetables, especially cruciferous vegetables such as cabbage, napa cabbage, bok choy, cauliflower, or broccoli, etc. These Cruciferae can also be processed to become delicious and healthy drinks.” Dr Nechuta advises.

A detailed study of 4,886 Chinese women having breast cancer who were diagnosed with stage 1 to stage 4 breast cancer from 2002 to 2006 has indicated that cruciferous vegetable intake during the first 36 months after breast cancer diagnosis was associated with a reduced risk for mortality and disease recurrence. Women with high intake of cruciferous vegetables every day have 62 per cent reduced the risk of breast cancer mortality, and 35 per cent reduced the risk of breast cancer recurrence compared to women with the low intake.

The answer for these studies is that the cruciferous vegetables contain a phytochemical called isothiocyanates which takes the protective role in some types of cancer including breast cancer.

Dr.Nechuta also noted that the level of this bioactive compound – isothiocyanates depends on both the amount and type of cruciferous vegetables consumed. Therefore, many experts advise to increase the intake of cruciferous vegetables in order to improve breast cancer survival.