According to a study carried out by the International Agency for Cancer Research, eating cruciferous vegetables at least once a week cuts cancer risk.
This applies to the persons who have in their genetic structure two inactive versions of the genes, GSTM1 and GSTT1.
Vegetables such as cabbage, broccoli and sprouts are rich in chemicals called isothiocyanates,
which strongly protect against lung cancer.
Normally, these substances are removed from the system by the enzymes produced by the two genes, GSTM1 and GSTT1, but when these two genes are inactive, the isothiocyanates end up playing an important role in the battle with cancer.
The researchers from the IACR in Lyon, France, looked at 2,141 patients with lung cancer and 2,168 healthy individuals from Poland, Slovakia, Czech Republic, Romania, Russia and Hungary, where cruciferous vegetables are a normal part of the diet.
It was discovered that for the persons with the inactive GSTM1 gene, eating cruciferous vegetables at least once a week has led to a protective effect of 33% against lung cancer, whereas for the persons with the inactive GSTT1 gene, the effect was 37%.
A spectacular result was obtained for the persons with both genes inactive, the percentage being 72%.
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