Scientists have named vegetables that reduce the risk of colorectal cancer

According to global statistics, colorectal cancer claimed the lives of nearly 904,000 people in 2022 and became the second most deadly cancer in the world. About 1.9 million people receive this diagnosis each year. However, a new study published in BMC Gastroenterology shows: nutrition can make a difference.

Scientists conducted a meta-analysis of 17 epidemiological studies covering more than 639,000 people, of whom 97,595 had colorectal cancer. The results are unambiguous: regular consumption of cruciferous vegetables reduces the risk of this disease by 20%.

The most pronounced protective effect was observed with a daily intake of 20-40 grams of vegetables such as broccoli, cabbage, cauliflower and Brussels sprouts. Increasing the amount above 40 grams provided no additional benefit - the effect "levelled off" at 60 grams per day.

The secret of the benefits of cruciferous vegetables is in their composition. They are rich in vitamins C and K, fibre, flavonoids and, most importantly, glucosinolates. The latter, when chewed, are broken down into isothiocyanates, including sulforaphane - a compound with a pronounced anti-cancer effect.

These substances affect the body in several ways:
- They block enzymes that activate carcinogens;
- trigger apoptosis - programmed death of cancer cells;
- inhibit angiogenesis - the formation of new blood vessels in the tumour;
- stop the growth of malignant cells.

The study authors also noted that the strength of the protective effect may be influenced by geography. The most notable risk reduction was seen in North America and Asia, while the statistics were less pronounced in Europe and Australia.

Nevertheless, the researchers emphasise: despite the encouraging data, conclusions should be treated with caution. Methodological differences between studies and variability in dietary intake may affect the accuracy of the results.

Conclusion: including at least 20 grams of broccoli or other cruciferous vegetables per day in the diet may be a simple, affordable and scientifically sound strategy to reduce the risk of one of the most dangerous cancers.