Life insurance: eating vegetables reduce the breast cancer death rates

Talking about life insurance, a recent study claims that women who suffer from breast cancer could give themselves a greater chance of survival by eating their greens.
Researchers in China recorded the progress of nearly 5,000 women for almost five years after they had been diagnosed, and found a positive link between an increased intake of vegetables and reduced rates of deaths caused by breast cancer.
Woman who consumed higher levels of cruciferous vegetables such as greens, cabbage and broccoli, during the first three years of diagnosis were found to be less likely to die, acquiring low cost life insurance.
A total of 587 women died during the study, with breast cancer responsible for 496 of these.
Increased consumption meant the odds of dying from breast cancer dropped by between 22 per cent and 62 per cent. Death from all causes fell by between 27 per cent and 62 per cent.
The chance of breast cancer recurrence also dropped, by between 21 per cent and 35 per cent. 615 cases of recurrence were recorded by researchers.
When presenting their findings at the annual meeting of the American Association for Cancer Research in Chicago, US, researchers stressed that cruciferous vegetable consumption was different between China and the West.
Study leader Dr Sara Nechuta, from Vanderbilt University in Nashville, US, said: "Commonly consumed cruciferous vegetables in China include turnips, Chinese cabbage/bok choy and greens, while broccoli and brussels sprouts are the more commonly consumed cruciferous vegetables in the United States and other Western countries".