Increased green and yellow vegetable intake and lowered cancer deaths in an elderly population

Eating a diet high in green and yellow vegetables may protect older adults from dying from cancer.

This study set out to provide answer to the question: can the intake of green and yellow vegetables reduce mortality rates from cancer among elderly men and women? Researchers compared dietary choices with the incidence of cancer deaths in a study population comprising of 1,271 Massachusetts residents aged 66 years and above.

Researchers noted that greater consumption of green and yellow vegetables correlated with decreased cancer mortality risk. This study pointed out that older adults on diet rich in green and yellow vegetables may have a low probability of losing their lives to cancer.