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Eating Broccoli and Cauliflower May Reduce the Risk of Contracting Lung Cancer

Guess What... Mom Does Know Best!

Recent research suggests that these potent little powerhouse vegetables, cabbage, cauliflower, broccoli, Brussels sprouts, mustard greens, collard greens, kale, turnip greens and kohlrabi contain an anti-cancer producing compounds. The recent studies conducted by the International Agency for Cancer Research and a host of other studies show that cabbage and broccoli eaters are less likely to develop lung cancer when they ate their cruciferous counterparts on a weekly basis. The protective effect of cruciferous vegetables was also found in non-smokers, although the association was less significant.

Why are these vegetables so good for you? Studies suggest that specific enzymes produced by our genes, specifically GSTM1 and GSTT1 eliminate isothiocyanates, the good chemicals in crunchy vegetables that ward off cancer. Normally, these substances are removed from the system by the enzymes produced by the two genes, GSTM1 and GSTT1, but when these two genes are inactive, the isothiocyanates end up playing an important role in the battle with cancer. In other words the cruciferous vegetables turn off the destruction of the cancer fighting chemical, isothiocyanate, which allows the powerful cancer fighter to stick around in our bodies longer. This in turn may lead to a reduced risk for lung cancer.

What does this mean for you? The more vegetables you eat the more likely you are to have inactive GSTT1, and the more protection you get from lung cancer. This does suggest that some people also have a genetic tendency toward fighting off cancer more than others. Those who already have inactive genes are more likely to benefit from the protective effects of eating weekly doses of their broccoli and sprouts.

Should you run out and get your genes tested? Not necessarily. Your best bet is to incorporate a variety of cruciferous vegetables into your diet on a weekly benefit anyway, since they provide so many health benefits. The message you should take away however is that genes and our environment often work synergistically to combat cancer and other harmful substances.

Will Smokers Benefit?

This research does not suggest that someone can continue smoking and prevent lung cancer simply by eating more vegetables every week. People who smoke increase their risk of lung cancer as much as 20 percent or more. This is the case whether or not they eat a lot of vegetables. Granted eating vegetables may cut their risk substantially

Eating cruciferous vegetables regularly may however provide some protection to individuals exposed to second hand smoke, another risk factor for lung cancer. Since these individuals don’t smoke themselves the protective benefits of cruciferous vegetables are much higher than for smokers.

What vegetables are most beneficial? Cruciferous veggies, including your favorite varieties: cabbage, brussel sprouts, broccoli, and cress and mustard greens. Fortunately all green leafy vegetables contain isothiocyanates, those magical chemicals that help protect your body from cancer. If you have inactive versions of both GSTM1 and GSTT1 in your body consider yourself very lucky.

Your risk of lung cancer drops by 72 percent when you eat cruciferous vegetables weekly. This may explain why some people smoke their entire life and never get lung cancer whereas others are much more susceptible to lung cancer from passive smoke. Your best bet of course is to avoid smoke altogether and eat your veggies. Your mom was right. They really are very good for you!