They Say Vegetables Don’t Stop Cancer. I Don’t Believe It.

This week the media told us all that a new study shows that eating lots of vegetables does not “significantly” lower cancer risk. (The study indicates that vegetables might provide a very small reduction in cancer risk, but that statistic may have resulted from reporting error and bias — see Eating Vegetables Doesn’t Stop Cancer:

The cancer researchers had 142,605 men and 335,873 women report on their eating habits and lifestyles during 1992 to 2000. They then assessed the association between cancer risk and diets high in fruits and vegetables.

But it looks to me that investigating the question “Does eating five or more fruits and vegetables stop cancer?” is like asking “Does taking five or more prescription pills stop cancer?” Obviously, I would not eat a random assortment of pills as a cancer-prevention strategy (nor would I take the over-the-counter pills that happen to be on sale each week).

I drink green tea and eat lots of garlic, tomatoes, apples, berries, greens, and cruciferous vegetables (cabbage, broccoli, cauliflower, and Broccolive). Then I include a very large variety of different fruits and vegetables in my diet, and to that end I also take powered fruits and vegetables and extracts (but I don’t take just one product day after day, month after month, year after year; I rotate them): Rainbow Vibrance Super Food, Progressive Nutritional PhytoBerry, and Drinkables Liquid Fruits and Vegetables Dietary Supplement, for example.

Research on the cancer-prevention properties of fruits and vegetables continues: On January 11, 2010, Texas AgriLife Research food scientists reported that mango prevents or stops colon and breast cancer cells in the laboratory. And at least one researcher at the Arizona Cancer Center in Tucson says a “vegetable-rich diet may avert some cancers,” especially a diet full of cruciferous vegetables: cauliflower, cabbage, kohlrabi, radishes, broccoli, and Brussels sprouts.

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