Vegetables may reduce the risk of breast cancer
Oct 25, 2010
Breast cancer claims approximately 400,000 lives every year, according to the American Cancer Society (ACS). Screening is an important preventative measure women can take to detect breast cancer early, but new research has shown that one's diet may play an important role as well.
Cabbage, broccoli and collard greens have shown signs of warding off the deadly disease, according to Reuters. A Black Women's Health Study conducted by lead researcher Deborah Boggs, found that the vegetables may reduce the risk of an aggressive form of breast cancer in African American women as well.
"Most Americans do not meet the recommendation of five servings of vegetables per day, based on a 2,000-calorie diet, and African Americans in particular eat fewer vegetables on average than do whites," Boggs told Reuters.
Research showed that women who ate at least three servings of carrots a week had a 17 percent lower risk of breast cancer than those who consumed carrots less than once a month.
The five-year survival rate of individuals diagnosed with stage one breast cancer is about 95 percent, according to the ACS. Women aged 40 or older are encouraged to be screened annually.