Eating raw broccoli, cabbage or cauliflower three times a month can cut the risk of developing bladder cancer by around 40 per cent, scientists have suggested this week.
Vegetables containing sulphur-laden compounds, or isothiocyanates, has been well documented as reducing the risk of various cancers, The Telegraph reports, but up to now it has been unclear what effect cooking has on this reaction.
But researchers from Roswell Park Cancer Institute in Buffalo, New York State, who studied the diets of 1,100 volunteers, found cooking removed most, but not all, of the vegetables’ health benefits.
Dr Li Tang, who presented the findings at the American Association for Cancer Research conference in Philadelphia, said heating reduced most of the sulphur compounds.
Dr Tang said Brussels sprouts and kale were also more beneficial if eaten raw.
Also this week, research has revealed that drinking a mixed fruit punch containing blueberry, grape and raspberry every day can slash the risk of prostate cancer. The research was carried out at Sydney University.
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