Latest news with #cruciferousvegetables
Medscape
a day ago
- Health
- Medscape
Eating More Cruciferous Vegetables May Cut Colon Cancer Risk
TOPLINE: A higher consumption of cruciferous vegetables such as broccoli and cauliflower was associated with a notably reduced risk for colon cancer (CC), with an optimal intake of 40-60 g/d providing a risk reduction of 20%-26%. METHODOLOGY: Previous meta-analyses have studied the association between the intake of cruciferous vegetables and the risk for CC; however, the quantitative dose-response relationship remained uncharacterized, limiting insights for dietary guidance. Researchers performed a systematic review and meta-analysis of 17 studies (seven cohort and 10 case-control studies) to analyze the dose-response association between the consumption of cruciferous vegetables and CC risk. Studies were included if they enrolled adults without CC at baseline (cohort studies) or adults with diagnosed cases who were matched with control individuals (case-control studies), quantified the dietary intake of cruciferous vegetables through standardized questionnaires, and included comparator groups with lower or no intake of such vegetables. The studies included 639,539 participants, of whom 97,595 had CC. Incident cases of CC were confirmed via medical records, pathology, registries, or validated self-report. TAKEAWAY: A pooled analysis revealed that people who consumed the largest amounts of cruciferous vegetables had a 20% lower risk for CC than those who consumed the lowest amounts. A dose-response analysis showed that risk reduction was near maximal at an intake of 40-60 g/d (odds ratio, 0.74-0.8), with benefits plateauing beyond this range. The peak protective effect per gram occurred at an intake of 20-40 g/d of cruciferous vegetables and fell after 60 g/d. IN PRACTICE: 'The pathophysiology of CC has been linked to dietary factors, specifically inadequate intake of vegetables and dietary fiber, as well as excessive alcohol and caffeine use. These empirical findings lend credence to our results, suggesting a potential chemopreventive role of CV [cruciferous vegetables] against CC development,' the authors wrote. SOURCE: This study, led by Bo Lai, Department of Interventional Radiology, The Second Clinical Medical School of Inner Mongolia University for the Nationalities, Yakeshi, China, was published online in BMC Gastroenterology. LIMITATIONS: The inclusion of both case-control and cohort studies and variations in the assessment of cruciferous vegetable intake across studies may have introduced methodological heterogeneity and measurement error, respectively. This study did not measure factors such as pesticide exposure and genetic susceptibility. The predominance of studies from North America and Asia — regions with an elevated incidence of CC — may have limited generalizability to other populations. DISCLOSURES: This study received no financial support. The authors declared having no competing interests. This article was created using several editorial tools, including AI, as part of the process. Human editors reviewed this content before publication.
The Independent
6 days ago
- Health
- The Independent
The vegetables that could change the way we brush our teeth
Scientists have identified a compound found in cruciferous vegetables that can significantly reduce the sticky film behind dental plaque. The compound, 3,3′-Diindolylmethane (DIM), was found to eliminate over 90 per cent of the biofilm responsible for plaque and cavities. DIM specifically targets the bacterium S. mutans, a key contributor to tooth decay, by inhibiting its biofilm formation by 92 per cent and reducing the glue that helps it stick to surfaces. The study noted that DIM, which is also naturally formed when digesting vegetables like broccoli, cabbage and kale, has low toxicity and known anti-cancer properties. Researchers suggest that DIM could be incorporated into toothpastes and mouthwashes to greatly improve dental hygiene and potentially reduce dental caries.
The Independent
6 days ago
- Health
- The Independent
These vegetables have a natural compound that could lead to new plaque-destroying toothpastes
Scientists have identified a compound found in cruciferous vegetables that can wipe out over 90 per cent of the sticky film behind dental plaque, an advance that may lead to new kinds of toothpaste and mouthwash. Dental caries is a global problem with over 60 per cent of school-aged children in low and middle-income countries estimated to have the health issue. It arises as the community of microbes coating the tooth surface shifts to include more bacteria with characteristics of high acid production due to increased carbohydrate intake. Among such bacteria, S mutans is the most prominent due to its durability in a high sugar and low pH environment. Currently, toothpaste, mouthwash, and routine dental visits help, but researchers are on the lookout for better solutions from naturally derived compounds. Researchers, including those from the National University of Singapore, have found that a compound called 3,3′-Diindolylmethane (DIM) – also known as bisindole – can cut down the biofilms behind plaque and cavities by 90 per cent. DIM is a compound that is also naturally formed in the body when digesting cruciferous vegetables like broccoli, cabbage and kale. The new study showed that DIM specifically targets the bacterium S. mutans, a key contributor to tooth decay, which thrives and forms sticky films in the warm, sugary conditions inside the mouth. Scientists found that at even a very low concentration, DIM inhibited biofilm formation by 92 per cent, reduced bacterial production of the glue that sticks them to surfaces, and also decreased the biofilm's durability. Earlier studies have shown that DIM has anti-cancer properties with low toxicity toward normal cells, making it a potentially safe candidate for application in the mouth. Previous research has shown that S mutans biofilms lead to plaque buildup, enamel erosion and dental cavities. The latest study found that DIM, which is known to also have anti-cancer effects, drastically disrupts the biofilm by preventing the bacteria from multiplying. While the results are far from establishing DIM as a practical dental treatment, scientists say the findings are encouraging. 'The molecule, which was found to have low toxicity, could be added to toothpastes and mouthwashes to greatly improve dental hygiene,' said Ariel Kushmaro, one of the authors of the study. 'The anti-biofilm and anti-virulence properties of DIM against S. mutans bacteria in an 'oral setting' provide evidence for its usefulness in reducing biofilm formation and potentially for caries attenuation,' scientists wrote.
