Colon cancer is one of the world’s deadliest diseases, claiming more than 900,000 lives in 2022. But new research suggests that cruciferous vegetables — like broccoli, cabbage, cauliflower, and brussels sprouts — may offer real protection when eaten regularly.
These vegetables are rich in compounds such as sulforaphane, which can block carcinogens, support healthy cell turnover, and slow tumor growth. A review found that people who ate 20 to 40 grams a day had about a 20% lower risk of colon cancer compared with those who ate little or none.
For the best results, experts recommend eating them well-cooked instead of raw. Steaming or thoroughly cooking broccoli and brussels sprouts makes them easier to digest while still providing their protective benefits.
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