Healthbeat

Leafy greens might help fight breast cancer

Tuesday, April 03, 2012
Bok choy, right, an ingredient used in Chinese cooking, is displayed at Garden State Farm Market in North Brunswick, N.J., Thursday, Jan. 25, 2007. (AP Photo/Mike Derer)

Bok choy, right, an ingredient used in Chinese cooking, is displayed at Garden State Farm Market in North Brunswick, N.J., Thursday, Jan. 25, 2007. (AP Photo/Mike Derer)

Cabbage, bok choy and other leafy greens could help fight breast cancer.

A new study finds these super foods resulted in a 62 percent reduction of breast cancer deaths in women and a 35 percent reduction in a recurrence of the disease.

The most common of these veggies eaten in the Chinese study included mustard and turnip greens, cauliflower, bok choy and green cabbage.

The study found the bioactive compounds in these veggies may make the difference.

However, it is not clear if this association would be seen for women in the US who tend to eat more broccoli, cauliflower and Brussels sprouts.

The findings were presented at the American Association for Cancer Research meeting in Chicago.

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