Breast cancer

Updated 28 May 2015

Collards, carrots wards off breast cancer

Eating lots of carrots and cruciferous vegetables - collard greens, cabbage, broccoli - could reduce breast cancer risk, particularly an aggressive form.


Eating lots of carrots and cruciferous vegetables - collard greens, cabbage, broccoli - could reduce breast cancer risk, suggests a large new study.

The researchers looking at data from the ongoing Black Women's Health Study did not find a similar benefit from fruit intake.

Previous studies of the relationship between fruit and vegetable consumption and breast cancer in white women have led to conflicting results, said lead researcher Dr Deborah A. Boggs, of Boston University.

Boggs noted her team's earlier work showing that a so-called "prudent diet" high in vegetables, fruits, whole grains and fish led to a lower risk of oestrogen receptor-negative breast cancers.

The study

Boggs and her colleagues wanted to find out whether fruits and vegetables drove the beneficial effect they saw in women eating the prudent diet and whether specific varieties are particularly protective.

They tracked the diets and health of more than 50,000 African American women from across the US for 12 years. About 1,300 of the women developed new cases of breast cancer during that period, 35% of them ER-negative.

The researchers found, however, that women who ate at least two servings of vegetables a day had a 43% lower risk of ER-negative breast cancer compared with women who ate fewer than four servings of vegetables each week.

Further, they identified certain types of vegetables that appeared to reduce the risk of all types of breast cancer, including broccoli, collard greens, cabbage and carrots.

Women who ate three or more servings a week of carrots, for instance, had a 17% lower risk of developing breast cancer than women who ate carrots less than once a month.

Other risk factors accounted

The results for all vegetables held after accounting for other potential breast cancer risk factors, such as physical activity, smoking, alcohol consumption and education level, as well as consumption of other components of the prudent diet, the researchers report in the American Journal of Epidemiology.

Still, it is too early to determine if this is a true cause-and effect-relationship, they note. High vegetable consumption could mark a healthier lifestyle in general or some other unknown mechanism that accounts for the apparent protection. Vegetables' cancer-staving power needs to be confirmed in further studies, the researchers write.

"Most people do not meet the recommendation of five servings of vegetables per day, based on a 4200kj diet," said Boggs.

"It is clear that, in addition to potential protective effects against breast cancer, higher vegetable consumption can lead to many health benefits, including lower risk of cardiovascular disease," she added. "Therefore, we recommend that women try to increase their daily intake of vegetables to meet the established guidelines." - (Lynne Peeples/Reuters Health, October 2010)

SOURCE: American Journal of Epidemiology, online October 11, 2010.

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Dr Gudgeon qualified in Birmingham, England, in 1968. She has more than 40 years experience in oncology, and in 1994 she founded her practice, Cape Breast Care, where she treats benign and malignant breast cancers. Dr Boeddinghaus obtained her qualification at UCT Medical School in 1994 and her MRCP in London in 1998. She has worked extensively in the field of oncology and has a special interest in the hormonal management of breast cancer. She now works with Dr Gudgeon at Cape Breast Care. Read more.

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