Pregnancy diets usually recommend eating plenty of vegetables and fruits so as to provide the necessary balance of nutrients, vitamins and minerals to the baby. One recent study suggests that mothers that eat broccoli sprouts could, in fact, pass on to their child a certain resistance to breast cancer.
The article in question appeared in the American Association for Cancer Research publication and puts forth the idea that many cruciferous vegetables, like broccoli, Brussels sprouts, cauliflower, cabbage, have particular anti-cancer properties. This is in great part due to the high amount of Sulforaphane (SFN) these plants possess, a compound which reactivates tumor suppression genes and blocks genes that promote the growth and spread of cancer cells.
Breast cancer is one of the most widespread forms of malignancy, and one of the most important risk factors is genetic background. The ability to reduce the risk of future development could help prevent millions of new cases and save countless lives.
The paper notes that: “Bioactive dietary components such as sulforaphane (SFN), an isothiocyanate from cruciferous vegetables including broccoli sprouts (BSp), cabbage, and kale, has been shown to reduce the risk of developing many common cancers through regulation of epigenetic mechanisms”.
Laboratory tests were conducted only on mice so far, but scientists hope to translate the work to human trials and possibly recreate the results. The rodents were fed the equivalent of about four cups (266g) of broccoli each day, though people would require less. Feeding the mice with the same amount at later stages in life did not yield similar findings.
It could be a good idea to start incorporating these greens into your current diet, it can’t do any harm.