While scientific literature reports that consuming broccoli reduces the risk of certain types of cancer, the results are not entirely consistent across studies.
New research suggests a link between broccoli consumption and cancer risk.
Now, scientists from the Spanish Academy of Nutrition and Dietetics, the Carlos III Institute of Health , Mataró Hospital, the University of Barcelona, and the International University of Valencia (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 impact of broccoli consumption on different types of cancer.
They reviewed five online scientific archives and identified a total of 35 studies linking broccoli consumption to cancer risk, involving more than 730,000 participants, according to the medical news site News Medical.
Broccoli consumption ranges from daily to weekly intake, with a minimum frequency of once a week and a maximum of once a day.
Low broccoli consumption is defined as eating none weekly, eating only three times a month, or not eating it at all for an entire month.
Researchers found that people with cancer consumed less broccoli. This demonstrates the anti-cancer effects of broccoli.
Studies show that consuming more broccoli can reduce the risk of cancer by 11-36%.
The study results showed an inverse relationship between broccoli consumption and cancer risk.
Specifically, 23 studies showed that consuming more broccoli reduced the risk of cancer by up to 36%, and 12 studies showed a reduction of 11%, according to News Medical.
Researchers have concluded that the less broccoli consumed, the higher the incidence of cancer. This suggests that regular consumption of this delicious vegetable may offer protection against various 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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