Reduce Your Risk For Breast, Prostate, Lung, Stomach and Colon Cancer By 50%

When your mother told you to eat your vegetables
it appears that maternal wisdom had a scientific
basis.

Researchers with Vanderbilt-Ingram Cancer Center
and the Shanghai Cancer Institute in China have
discovered a possible link between a diet rich
in certain vegetables and a decreased risk for
breast cancer. The study appears in the March
issue of the American Journal of Clinical
Nutrition.

Corresponding author Jay Fowke, Ph.D., assistant
professor of Medicine at Vanderbilt-Ingram, said
3,035 women diagnosed with breast cancer were
identified through the Shanghai Cancer Registry.
They were closely matched with 3,037 women randomly
chosen from the general population there. The women
filled out questionnaires about their diet, including
consumption of cruciferous vegetables like Chinese
cabbage, bok choi and turnips. Americans typically
eat more broccoli, kale and cauliflower in the
cruciferous vegetable family.

“Cruciferous vegetables contain some compounds that
may have a cancer-inhibitory effect,” explained Fowke.
“Here we were able to identify a group of women who
seem to particularly benefit from a high intake of
these vegetables.”

While there was only a small positive relationship
between a diet high in these vegetables and a
reduction in breast cancer risk for the overall
study population, there was a striking risk reduction —
50 percent — among women with a certain genetic
profile. Researchers identified three forms of
the GSTP1 genotype among the cancer patients:
Ille/Ile, Ile/Val and Val/Val.

“Women who consumed more of these cruciferous
vegetables and who also had the Val/Val genetic
polymorphism had a lower breast cancer risk. So
we cautiously interpreted this as diet being a
factor that may reduce the impact of genetic
susceptibility in overall breast cancer risk,”
said Fowke.

The Vanderbilt-Ingram researchers focused on
cruciferous vegetables because they contain two
chemicals called isothiocyanates and indole-3-carbinol
which may affect carcinogenesis by triggering cell
transformation or by shifting the acidic estrogen
metabolism. Studies by other researchers have
suggested cruciferous vegetables may reduce the
risk of lung, stomach, colorectal and bladder cancer.

“The Shanghai Breast Cancer Study is one of the
largest and most comprehensive epidemiological
studies conducted to date for this common cancer,”
according to principal investigator Wei Zheng.
“We have published over 100 research papers in
this study addressing a large range of significant
issues related to the etiology and survival of
breast cancer. The results reported by Dr. Fowke
may have significant implications in breast cancer
prevention.”

Dr. Robert O. Young, of the pH Miracle Living
Center states, “breast cancer is the result of
metabolic and dietary acids being deposited in the
fatty tissues of the breast in order to maintain
the alkaline pH of the blood. When you increase
your cruciferous vegetable intake you then reduce
the risk of acids being thrown-off into the
breast tissue and thus prevent breast cancer.”

To learn how to increase your intake of cruciferous
vegetables up to twenty times to help prevent cancerous
breasts, prostate, lungs stomach and bladder go to:

http://www.phmiracleliving.com/phruits.htm

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