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Related Experiment Videos

Vegetables, fruit and phytoestrogens as preventive agents

J D Potter1, K Steinmetz

  • 1Cancer Prevention Research Program, Fred Hutchinson Cancer Research Center, Seattle, Washington, USA.

IARC Scientific Publications
|January 1, 1996
PubMed
Summary

Plant-rich diets may prevent cancer by providing anticarcinogenic compounds. Lower consumption of vegetables and fruits is linked to increased cancer risk, highlighting the importance of plant-based foods for cancer prevention.

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Area of Science:

  • Nutritional Science
  • Oncology
  • Epidemiology

Background:

  • Historically, plant-derived foods and their derivatives have been used medicinally to treat various illnesses.
  • Epidemiological data suggest a link between plant food consumption and cancer prevention.
  • Specific plant groups like Cruciferae, allium family, and leafy greens are noted for potential health benefits.

Purpose of the Study:

  • To review epidemiological data on the role of plant foods in cancer prevention.
  • To explore the biological mechanisms by which phytochemicals may inhibit carcinogenesis.
  • To assess the association between plant food intake and the risk of developing cancer.

Main Methods:

  • Review of epidemiological studies, including cohort and case-control analyses, across various cancer sites.

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  • Analysis of data on the consumption patterns of specific vegetables, fruits, and plant-based compounds.
  • Examination of in vitro and animal studies investigating the anticarcinogenic properties of phytochemicals.

    • Main Results:

    • Lower consumption of raw/fresh vegetables, leafy greens, Cruciferae, carrots, broccoli, cabbage, lettuce, and fruits is associated with higher cancer incidence.
    • Phytoestrogens (e.g., soy isoflavones) and lignan precursors in grains/vegetables are plausibly linked to lower risk of hormone-related cancers.
    • Numerous phytochemicals (carotenoids, vitamins C/E, fiber, indoles, phenols, etc.) demonstrate anticarcinogenic potential through various mechanisms.

    Conclusions:

    • Diets low in plant foods reduce intake of cancer-protective substances, potentially increasing cancer risk.
    • Phytochemicals can interfere with multiple stages of carcinogenesis, generally in a cancer-preventive manner.
    • Plant foods likely exert a general cancer risk-lowering effect, though site-specific risks vary with exposure to carcinogens and genetic factors.