Expert advice: 'Consuming broccoli regularly can reduce the risk of colon cancer'

Gazi University Faculty of Medicine, Department of Medical Oncology, faculty member Prof. Dr. Uğur Coşkun stated that regularly consuming broccoli may reduce the risk of colon cancer. According to a study, consuming broccoli and other cruciferous vegetables reduces the risk of colon cancer. Making statements in this context, Gazi University Faculty of Medicine, Department of Medical Oncology, faculty member Prof. Dr. Uğur Coşkun, "A new study has revealed that broccoli and other cruciferous vegetables may reduce the risk of colon cancer. According to a systematic review of 17 studies published in the journal BMC Gastroenterology, it was found that the risk of colon cancer was 20 percent lower in individuals who consumed 20 to 40 grams of cruciferous vegetables such as broccoli, cauliflower, cabbage and brussels sprouts per day." Drawing attention to the fact that excessive consumption does not increase the protective effect, Coşkun said, "However, it is stated that consuming more than 40 grams per day does not increase the protective effect. Research indicates that no additional benefit is observed when exceeding 60 grams. The study analyzed data from 97 thousand 595 colon cancer cases consisting of a total of 639 thousand 539 participants." Stating that sulforaphane provides a protective effect, Coşkun said, "When cruciferous vegetables such as broccoli are chopped or chewed, the glucosinolates in their content turn into biologically active isothiocyanates, especially "Sulforaphane also converts broccoli into sulforaphane. Sulforaphane provides a protective effect by neutralizing carcinogens, triggering programmed cell death in cancer cells, and inhibiting tumor growth. These vegetables are also a rich source of beneficial phytochemicals such as flavonoids, fiber, vitamin C, and carotenoids," he explained. Coşkun emphasized the importance of consuming broccoli and cruciferous vegetables regularly to protect against cancer, and noted the following:

The research indicates that the protective effect is particularly evident in studies from North America and Asia, while this effect is less clear in Europe and Australia. We can say that regularly consuming lightly steamed cruciferous vegetables like broccoli to protect against cancer minimizes sulforaphane loss. Furthermore, letting broccoli sit for a while after chopping it allows for greater formation of this beneficial compound. We recommend including vegetables like broccoli and cauliflower in your diet three to four times a week to protect against colon cancer.