Green Veggies May Reduce Risk of Lung Cancer

[Harry Hirsute]

11-Mar-2008 - An increased intake of green leafy vegetables, but not fruit, may reduce the risk of lung cancer by 50 per cent, suggests a new study from Spain.

Similar protection was also observed for an increased intake of potatoes, cabbage, turnip tops, and lettuce report Galician researchers in the journal Nutrition.

The protective effects of the vegetables was possibly due to the antioxidant content of the food, known to be rich source of vitamins A and C, as well as flavonoids.

"In light of these findings, the protective effect detected for total greens, cabbage, turnip tops, lettuce, tomatoes, green beans, and potatoes, rather than being due to a specific nutrient, could be due to their combined effect and to interactions between the various component nutrients," wrote lead author Olga Dosil-Diaz from the Galician Public Foundation for Health Emergencies.

The study adds to a rapidly expanding body of science linking an increased intake of vegetables to a reduced risk of certain cancers.

http://nutraingredients.com/news/ng....afy-vegetables