While scientific literature reports that broccoli consumption reduces the risk of certain types of cancer, results have not been entirely consistent across studies.
New study shows link between broccoli consumption and cancer risk
Now, scientists from the Spanish Academy of Nutrition and Dietetics, Carlos III Health Institute, Mataró Hospital, University of Barcelona and Valencia International University (Spain) have conducted a systematic review and meta-analysis of existing studies, to determine the association between broccoli consumption and cancer risk.
The authors compared, statistically evaluated, and discussed the results of previous studies on the effects of broccoli consumption on different types of cancer.
They reviewed five online scientific repositories and identified a total of 35 studies looking at the link between broccoli consumption and cancer risk, with a total of more than 730,000 participants, according to News Medical.
Broccoli intake ranged from daily to weekly, with a minimum frequency of once per week and a maximum of once per day.
Low broccoli consumption was defined as ranging from no broccoli weekly to only three times per month to no broccoli at all.
Researchers found that people who developed cancer were those who consumed less broccoli. This proves the anti-cancer effects of broccoli.
Research shows that consuming a lot of broccoli helps reduce the risk of cancer by 11 - 36%.
Research results show an inverse association between broccoli consumption and cancer risk.
Specifically, 23 studies showed that consuming a lot of broccoli reduces the risk of cancer by up to 36% and 12 studies showed a reduction of 11%, according to News Medical.
The researchers concluded: The lower the broccoli consumption, the higher the risk of cancer. This suggests that regular consumption of this delicious vegetable has a protective effect against many types of cancer.
Source: https://thanhnien.vn/loai-rau-duoc-35-nghien-cuu-xac-nhan-co-kha-nang-chong-ung-thu-185240530000004641.htm
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