The reduction was almost 50% for the highest compared to the lowest intake of total vegetables.
J Nutr. 2009 Feb;139(2):317-22. Epub 2008 Dec 11.
The reduction was almost 50% for the highest compared to the lowest intake of total vegetables.
A high consumption of fruit and vegetables was associated with a reduced risk of colorectal cancer; especially for colon cancer. The reduced risk was not seen in smokers.
Eating Your Veggies: Not As Good For You? – Time.
According to a report from the Journal of Horticultural Science & Biotechnology, vegetables today have up to 40% less minerals compared to 50 years ago.
What about vitamins?
Diet and upper-aerodigestive tract cancer in Europe: The ARCAGE study.
Eating red meat increased upper-aerodigestive tract cancer risk, especially esophageal cancer.
The consumption of fruits, vegetables, olive oil and tea reduced the risk of upper-aerodigestive tract cancer.
Bile acids are found in the bile and are stored in the gall bladder. Bile acid binding with steam cooked vegetables was measured in vitro. Increasing bile acid binding lowers cholesterol and this can reduce the risk of heart disease. Lowering bile acids may also reduce the risk of cancer. This study showed that steam cooking of vegetables increases bile acid binding.
Intake of fruits, and vegetables in relation to breast cancer risk by hormone receptor status.
A large population-based case-control study from Poland.
An increased level of total fruit intake was associated with a reduced overall risk of breast cancer. This association was stronger for reduced estrogen receptor positive tumors.
Increased vegetable intake did not affect the risk of breast cancer.