Reduced cancer risk is associated with high intake of raw and cooked vegetables.

This research work was carried out to investigate the association between the consumption of raw and cooked vegetables and cancer risk. Researchers reviewed data obtained from 28 studies on the subject.

Researchers discovered that high intake of raw and cooked vegetables diminished the risk of developing breast, gastric, lung, oral, esophageal, laryngeal, pharyngeal, colorectal, and epithelial cancers, with raw vegetables having a much stronger effect than cooked vegetables. However, raw and cooked vegetables were observed to have no effect on prostate cancer development. Reduced bladder cancer risk was linked to high consumption of cooked vegetables in this review. The findings of this review provide further evidence to support the hypothesis that ingestion of large quantities of raw and cooked vegetables contributes positively to the prevention of different types of cancers.