Consumption of green vegetables at least once a week can reduce the risk of cancer by 17 to 32 percent.
Eating broccoli, cauliflower and cabbage at least once a week can significantly reduce the risk of some cancers.
This study supports previous findings on the importance of keeping your diet in the prevention of cancer.
Previous research has also shown that the nutrients found in vegetables of the brassica family – which includes broccoli, cauliflower, cabbage, sprouts, watercress and horseradish – to kill cancer cells and offer hope as a new therapy or drug.
Sulforaphane, found in particularly high levels in broccoli, has been shown to destroy prostate tumors, but does not damage normal cells healthy.
The new study found that compared with people who do not eat cruciferous – the scientific name for a group of vegetables such as broccoli, cauliflower, cabbage, Chinese radish, kale, and others – men and women who consumed green vegetables at least once a week can reduce risk of oral cancer almost a fifth (17 per cent).
Not only that, the results also showed that green vegetables also reduces the risk of esophageal cancer over a quarter (28 percent), and breast cancer nearly one-fifth (17 percent) and kidney cancer almost a third (32 percent).
The study has been published in the journal Annals of Oncology.