Eating greens may cut skin cancer risk
By Ben Wasserman - foodconsumer.org
Dec 6, 2006, 11:50
Skin cancer survivors may halve their chance of relapse by eating lots of leafy green vegetables, a new Australian study suggests.
The study led by Queensland scientists has investigated the impact of healthy dietary habits on skin cancer and discovered that green vegetables are protective against skin cancer.
The study found that use of spinach and silverbeet were linked to a reduced risk of skin cancer, particularly among those with a previous history of the disease.
Dr Jolieke van der Pols, from the Queensland Institute of Medical Research was cited by nzherald.co.nz as saying that these vegetables contain a variety of vitamins, minerals and other bioactive substances known to have anti-cancer properties.
"Green leafy vegetables are good sources of folic acid, vitamins A, C and E, the carotenoids lutein and zeaxanthin, and other components which may help boost the skin's natural defence against damage caused by UV rays," Dr van der Pols was quoted as saying.
The study results indicate that increased consumption of green vegetables can reduce the risk of skin cancer recurring among those with a history of the disease by 55 percent.
Skin cancer is the most common form of cancer. The majority of skin cancers are not as deadly as other cancers such as lung cancer and stomach cancer. But melanoma, a form of skin cancer is always fatal.
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