A new study has found that a high intake of leafy greens, such as spinach, collard greens and kale, could decrease a person’s risk of developing cancer by 16%. Samples were taken from the Singapore Chinese Health Study, which analysed 63,000 participants from 1993 until 2017, tracking their dietary and lifestyle habits throughout. The study suggests that the cancer-fighting properties of leafy greens come from their level of antioxidants, to help guard the body against harmful free radicals that can lead to cancer. Additionally, leafy greens are a good source of fibre, which can deliver many health benefits, such as reducing risks of colon cancer.
New Study Shows a Diet Rich in Leafy Greens Could Reduce Cancer Risk
A new study has found that eating leafy greens, such as spinach, collard greens, and kale, may reduce a person’s risk of developing cancer. The study, published in the journal Cancer Prevention Research, found that people who ate the most leafy greens had a 16 percent lower risk of developing cancer compared to those who ate the least.
The study analyzed data from over 63,000 participants in the Singapore Chinese Health Study, which began in 1993 and followed the health of the participants until 2017. The participants were asked about their diet and lifestyle habits, and their health was tracked over the years. The researchers found that the participants who ate the most leafy greens had a lower risk of developing cancer overall, as well as a lower risk of certain types of cancer, such as liver and breast cancer.
The researchers believe that the cancer-fighting properties of leafy greens may come from their high levels of antioxidants, which help to protect the body from harmful free radicals that can cause cellular damage and lead to cancer. In addition, leafy greens are a good source of fiber, which can help to keep the digestive system healthy and reduce the risk of colon cancer.
So, if you want to reduce your risk of cancer, it may be a good idea to add more leafy greens to your diet. Here are some tips for incorporating more leafy greens into your meals:
1. Start your day with a green smoothie. Blend together spinach, kale, and your favorite fruits for a healthy and delicious breakfast.
2. Add greens to your salads. Try mixing in arugula, watercress, or baby kale for a flavorful and nutrient-packed salad.
3. Use greens as a wrap. Swap out traditional wraps for collard greens or lettuce leaves for a healthy and low-carb alternative.
4. Sauté your greens. Cook up some spinach, Swiss chard, or collard greens with garlic and olive oil for a tasty and nutritious side dish.
5. Add greens to your soups and stews. Mix in some kale, spinach, or turnip greens for an extra boost of flavor and nutrition.
FAQs
Q: Can eating leafy greens really reduce my risk of cancer?
A: Yes, according to this new study, eating a diet rich in leafy greens may help to reduce your risk of cancer.
Q: What types of leafy greens are best for reducing cancer risk?
A: The study found that a variety of leafy greens, including spinach, collard greens, and kale, were associated with a reduced risk of cancer.
Q: How much leafy greens should I be eating to reduce my cancer risk?
A: The study found that the participants who ate the most leafy greens had a 16 percent lower risk of developing cancer compared to those who ate the least. However, it is recommended to consume at least 2-3 cups of leafy greens per week as part of a healthy diet.
Q: Are there any other foods that can reduce my risk of cancer?
A: Yes, a diet rich in fruits, vegetables, whole grains, and lean proteins has been shown to help reduce the risk of cancer. Additionally, limiting your intake of processed and red meats, as well as sugary and high-fat foods, may also help reduce your risk.
