Colon cancer and cruciferous vegetables: 7 vegetables that may cut colon cancer risk by up to 20%
Published on: Sept. 6, 2025, 7:38 a.m. | Source: Times of India
Colon cancer, which develops in the tissues of the colon or rectum, is one of the most common types of cancer in both men and women around the world. Starting in the large intestine (colon), it often develops from small, noncancerous clumps of cells called polyps, and is one of the most common types of cancer worldwide, and the second leading cause of cancer death in the United States.What’s more worrisome is that colon cancer is getting increasingly common among younger adults. In recent years, doctors have witnessed a disturbing trend linked with colon cancer, which traditionally is viewed as a disease of older adults, but is increasingly striking people under 50.However, the good news is – your plate can play a powerful role in the prevention of this dangerous disease.Recent studies reveal that smart dietary choices can make a real difference, especially those involving cruciferous vegetables. These vegetables are rich in glucosinolates, which transform into isothiocyanates, bioactive compounds that help detoxify carcinogens, reduce inflammation, and even block tumor growth. A large review published in BMC Gastroenterology suggests that eating just 20-40 grams (about half a cup of chopped broccoli or a few kale cups) of these powerful veggies daily may lower your risk of colon cancer by up to 20-26%.But what exactly makes cruciferous vegetables special? And how can you easily weave them into your meals without sacrificing flavor? Let’s explore the top seven cruciferous vegetables for colon health, when and how to eat them.
