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Dark Green Leafy Vegetable Intake, MTHFR Genotype, and Risk of Cutaneous Squamous Cell Carcinoma
Avid consumption of dark green leafy vegetables may help curtail the development of squamous cell cancer of the skin, especially in individuals with variants of the methylenetetrahydrofolate reductase (MTHFR) gene.
This study explored the hypothesis that consistent ingestion of dark green leafy vegetables may reduce the risk of cutaneous squamous cell (skin) cancer. A group of researchers from the United Kingdom and Australia conducted genetic studies, followed the dark green leafy vegetable-consuming habit, and tracked the skin cancer incidence of 1,128 Australian men and women.
Researchers observed a trend towards lower risk of squamous cell cancer of the skin among frequent eaters of dark green leafy vegetables, particularly among those with variants of the methylenetetrahydrofolate reductase (MTHFR) gene. This study suggests that adding more dark green leafy vegetables to our diet may contribute significantly to keeping skin cancer at bay.
Research Summary Information
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2022
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Maria Celia B Hughes, Annika Antonsson, Astrid J Rodriguez-Acevedo, Upekha E Liyanage, Adele C Green, Jolieke C van der Pols
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QIMR Berghofer Medical Research Institute, Brisbane, Queensland, Australia. Faculty of Medicine, The University of Queensland, Brisbane, Queensland, Australia. University of Queensland Diamantina Institute, Woolloongabba, Queensland, Australia. CRUK Manchester Institute and Faculty of Biology, Medicine and Health, University of Manchester, Manchester Academic Health Science Centre, Manchester, United Kingdom. Queensland University of Technology (QUT), Faculty of Health, School of Exercise and Nutrition Sciences, Brisbane, Queensland, Australia.
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No, Free full text of study was not found.
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