Expert explained: Food that reduces the risk of colon cancer

According to a study, consuming broccoli and other cruciferous vegetables reduces the risk of colon cancer. Gazi University Faculty of Medicine, Department of Medical Oncology faculty member Prof. Dr. Uğur Coşkun commented, “A new study has revealed that broccoli and other cruciferous vegetables may reduce the risk of colon cancer.

"A systematic review of 17 studies published in the journal BMC Gastroenterology found that individuals who consumed 20 to 40 grams per day of cruciferous vegetables such as broccoli, cauliflower, cabbage and Brussels sprouts had a 20 percent lower risk of colon cancer," he said.

Coşkun pointed out that excessive consumption does not increase the protective effect, saying, "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 consuming more than 60 grams. The study analyzed data from 97,595 colon cancer cases from a total of 639,539 participants.

Coşkun, noting that sulforaphane provides a protective effect, explained, "When chopped or chewed, cruciferous vegetables like broccoli convert their glucosinolates into biologically active isothiocyanates, particularly 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."

"We recommend including vegetables such as broccoli and cauliflower on the table 3-4 times a week." Coşkun, emphasizing the importance of regularly consuming broccoli and cruciferous vegetables to protect against cancer, noted the following: "The research indicates that the protective effect is more evident especially in studies in North America and Asia, while this effect is less clear in Europe and Australia. We can say that regularly consuming lightly steamed cruciferous vegetables such as broccoli to protect against cancer minimizes sulforaphane loss.

Additionally, letting broccoli sit for a while after chopping it allows for more of this beneficial compound to form. We recommend including vegetables like broccoli and cauliflower three to four times a week to protect against colon cancer.