Eating Kale Linked to Reduced Risk of Some Cancers

Eating Kale Linked to Reduced Risk of Some Cancers

Eating Kale Linked to Reduced Risk of Bowel Cancer

A study carried out by scientists in the UK has found that eating cruciferous vegetables – such as kale, broccoli and cabbage – could reduce the risk of bowel cancer.

Researchers at the Francis Crick Institute in London found anti-cancer chemicals were produced as the vegetables were digested.

The study, published in the medical journal Immunity, explored the health benefits of a diet rich in indole-3-carbinol (I3C), a chemical produced by the body when chewing such vegetables.

The work focused on how vegetables alter the lining of the intestines, which – like the skin – is constantly being regenerated in a process that takes four to five days. IC3 is vital to this regeneration process as it reduces inflammation in the bowel and colon that could otherwise lead to cancer. 

Don’t overcook it

The research also showed that how we consume these vegetables plays an important role in how effective their anti-cancer properties can be.

Whenever we cook vegetables, the nutrient value inevitably reduces, so in order to derive the maximum nutritional value from the greens on your plate, crunchy is definitely better than soggy. And, where possible, eat your vegetables raw.

Speaking to the BBC, Prof Tim Key, from Cancer Research UK, said: “This study… suggests that it’s not just the fibre contained in vegetables like broccoli and cabbage that help reduce the risk of bowel cancer, but also molecules found in these vegetables too.

“There are already plenty of good reasons to eat more vegetables.”

For advice how to easily include more fresh fruit and vegetables in your diet, visit our recipes page.



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