Eat Your Broccoli and Avoid Prostate Cancer
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Eat Your Broccoli and Avoid Prostate Cancer SEATTLE, WASHINGTON. There is abundant evidence that a high intake of fruits and vegetables is protective against many types of cancer. Researchers at the Fred Hutchinson Cancer Research Center now report that the intake of vegetables, but not fruits, is significantly associated with prostate cancer risk. Their study involved 628 men from the Seattle area between the ages of 40 and 64 years who had been diagnosed with prostate cancer between January 1 and December 31, 1996. An age-matched sample of 602 men without prostate cancer served as the control group. All participants were interviewed and completed a 99-item food frequency questionnaire which included 12 fruit items and 21 vegetable items. The participants were asked to estimate their intake of the foods (ranging from "never or less than once per month" to "2+ per day") over the 3-5 years preceding the date of diagnosis or date of interview (for controls). The intake of fruit
did not significantly affect prostate cancer risk. However, men who consumed 28
or more servings of vegetables per week were found to have a 35 per cent lower
risk than men who consumed fewer than 14 servings per week. When limiting the
analysis to cruciferous vegetables only the protective effect was found to be
even more pronounced. Men who ate three or more servings of cruciferous
vegetables (broccoli, cauliflower, brussel sprouts, cabbage) per week had a 41
per cent lower risk of developing prostate cancer than did men who ate less than
one serving a week. A high intake of lutein plus zeaxanthin (2000 micrograms/day
or more) was associated with a 32 per cent decrease in risk, but this
association was not statistically significant. The researchers found no
correlation between the intake of tomato products or lycopene and prostate
cancer risk. Broccoli High in cancer antidotes like indoles, glucosinolates and dithiolthiones; contains Vitamin A; blocks cell mutations which foreshadow cancer, probably due to the chlorophyll; may help to protect against irradiation. Broccoli contains folic acid as is good anti cancer Scientists and dietitians are talking more and more about phytochemicals. Isothiocyanates, found in broccoli, protect against cancer through their effect on enzymes. Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals. However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane - as much as 20 times higher than the levels found in mature heads of broccoli. BROCCOLI How it combats cancer: Research has revealed that a chemical component called indole-3-carbinol can combat breast cancer by converting a cancer-promoting estrogen into a more protective factor. The photochemical sulforaphane raises the levels of certain cancer-fighting enzymes that defend the body from cigarette smoke, fumes, pesticides & other known carcinogens.
Broccoli One cup supplies more than your daily requirement of antioxidants vitamin C and beta carotene, both of which play a major role in preventing heart disease. Broccoli may alo fight cancer-it contains a substance called sulphoraphane, which research indicates blocks the growth of tumours in mice. BROCCOLI -W HY I T '
S POWERFUL Broccoli blocks cancer-causing agents in tobacco smoke. Even if you don't smoke, your lungs are still exposed to secondhand tobacco smoke. New research suggests that the substance responsible for the "bite" in broccoli's flavor-isothiocyanate (ITC)-blocks enzymes that activate the cancer-causing agents in tobacco smoke. Even better news: Just a little ITC can help. A study of 942 men (both smokers and nonsmokers) over 11 years tracked intake of cruciferous veggies such as broccoli and cauliflower by measuring ITC in the subjects' urine. Averaging just one cruciferous veggie a day cut lung cancer risk by 35 percent, compared to those who ate them less often.
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