Crunch certain vegetables to crush your cancer risk. An Italian study found that eating cruciferous vegetables at least once a week may decrease your risk of oral, esophageal, colorectal, and kidney cancers compared with eating them occasionally or not at all. Cruciferous vegetables (such as broccoli, cauliflower, cabbage, and kale) contain compounds called glucosinolates that can help block tumour growth. Eat at least 100g of these vegetables a week to reap the benefits, say the researchers.
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