An Ounce Of Prevention Is Worth A Pound Of Cure!

Posts tagged ‘Vanderbilt University Medical Center’

Cruciferous Vegetables May Significantly Improve Breast Cancer Survival!

more cruciferous veggies

A study by Vanderbilt-Ingram Cancer Center and Shanghai Center for Disease Control and Prevention investigators reveals that breast cancer survivors who eat more cruciferous vegetables including broccoli, spinach and kale, as well as cabbage and cauliflower may have improved survival.

The study was presented at the American Association for Cancer Research Annual Meeting in Chicago, Ill.

Breast cancer survivors should follow the accepted nutritional guidelines of eating vegetables daily and specifically increase intake of cruciferous vegetables including: broccoli greens, cabbage and cauliflower as part of a total healthy dietary regimen.
Researchers investigated the role of cruciferous vegetables in breast cancer survival among women in the Shanghai Breast Cancer Survival Study, a prospective study of 4,886 Chinese breast cancer survivors who were diagnosed with stage 1 to stage 4 breast cancer from the period 2002 to 2006.

After adjusting for lifestyle factors, demographics and clinical characteristics, the researchers determined cruciferous vegetable intake during the first 36 months after breast cancer diagnosis was associated with a reduced risk for total mortality, specific breast cancer mortality and recurrence of the disease. Survival rates were influenced by vegetable consumption. Women who regularly ate more of these vegetables, their risk of death or cancer recurrence decreased.

Women who were in the highest quartiles of intake of vegetables per day had a 62 percent reduced risk of total mortality, 62 percent reduced risk of breast cancer mortality, and 35 percent reduced risk of breast cancer recurrence, compared to women with the lowest quartile of intake.

Cruciferous vegetable consumption habits  differ between China and the United States; The amount of dietary intake of these vegetables among Chinese women is much higher than that of U.S. women.

The most commonly consumed cruciferous vegetables in China include turnips, Chinese cabbage (bok choy) and greens; In the United States and other Western countries, broccoli and Brussels sprouts are the most commonly consumed cruciferous vegetables.

The key nutritional advantage of cruciferous vegetables is they contain powerful protective phytochemicals known as isothiocyanates and indoles; these appear have the beneficial protective effect against some types of cancer. The levels of these bioactive compounds, which play a key role in the anticancer effects of cruciferous vegetables, depends on the amount and type of cruciferous vegetables regularly consumed.

Future studies will measure the bioactive isothio-cyanate and indole compounds in these vegetables and the host factors that may influence their protective effects to improve the understanding of the association between cruciferous vegetable consumption and breast cancer outcomes.
cruciferous veggies
Reference: Vanderbilt University Medical Center (2012, April 3) “Eating cruciferous vegetables may improve breast cancer survival.”
This article is for informational and educational purposes only;  It is not intended to provide medical advice, diagnosis or treatment. Consult your doctor or healthcare professional.

Keep Your Brain Sharp with Flavonoids From Fruits & Vegetables

Fresh vegetables are important components of a...

Fresh vegetables are important components of a healthy diet. (Photo credit: Wikipedia)

Optimizing dietary intake

with naturally-derived flavonoids

is good for your brain health…

Eating a healthy, nutritious diet especially rich in flavonoids (nutrients found in abundance in certain fruits and vegetables, as well as in coffee, tea and dark chocolate) could help keep your brain sharp as you get older.
Researchers from Institut National de la Santé Et de la Recherche Médicale (INSERM)  France and the Université Victor Segalen Bordeaux 2 report that people who ate foods naturally high in flavonoids performed significantly better on cognitive tests than those who reported low intakes of the nutrients.
Known as the PAQUID (Personnes Agées Quid) study, 1,640 subjects, (average age 77) and free of dementia at the start, were given food-frequency questionnaires that analyzed their dietary intakes of flavonoids. A range of
assessment tools also were administered to measure the subjects’ cognitive function. Subjects were then tested four times over the next 10 years.
Reporting in American Journal of Epidemiology, the researchers reported that subjects with the highest flavonoid intakes (between 13.6 and 36.9 milligrams per day) were found to have better cognitive function than those with the
lowest intakes. And those who consumed the most flavonoids maintained their cognitive superiority after 10 years of follow-up; Subjects with the lowest intakes lost an average of 2.1 points on the Mini-Mental State Examination (MMSE) while subjects with the highest intakes lost only 1.2 points.
Cognitive performance declines naturally with age, but the results of the study suggest that this decline could be slowed by increased intake of key flavonoids in the diet.
Not surprisingly, flavonoids have been receiving interest in recent years; A mounting body of scientific evidence: both epidemiological and laboratory-based studies linking a number of key flavonoids with lower risk for some cancers.
A regular diet high in fruits and vegetables is worth following for other health benefits, as well…
“We know that a diet high in flavonoids is also a diet high in fruits and vegetables. In these foods you also find antioxidant vitamins, fiber and other nutrients that may be beneficial to keep in good health,” the team of scientists explained. “This kind of diet is also associated with less morbidity resulting from cardiovascular diseases, cancer, diabetes. Therefore, to keep in good health, rather than focusing on a specific nutrient, it would more beneficial to adopt a diet with more fruits and vegetables, more fish; Less saturated fat, less salt, less processed foods.
“Only randomized trials would give a confirmation, ” they continued, “but it would be long and expensive, whereas we already know that ‘healthy’ dietary patterns are more likely to be beneficial for health.”
Journal Reference: American Journal of Epidemiology

This article is for informational and educational

purposes only;  It is not intended to provide
medical advice, diagnosis or treatment.
Consult your doctor or healthcare professional.

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