Vegetables reduce risk of non-Hodgkins lymphomas.

Non-Hodgkins lymphomas are cancers of the lymph nodes, spleen, and other components of the immune system. The incidence of non-Hodgkins lymphomas has increased over the past 25 years for unknown reasons. This type of cancer accounts for about 4 percent of all new cancer diagnoses and 3 percent of all cancer deaths in the United States. Dietary factors may be related to risk for non-Hodgkins lymphomas. A recent study matched 466 people who had non-Hodgkins lymphomas with 391 control subjects. Both groups were asked about their usual diet. Those who ate the most vegetables (more than 20 servings a week) had a markedly lower risk of non-Hodgkins lymphomas. This was especially true for those eating more green leafy vegetables and more cruciferous vegetables, such as cabbage, broccoli, and kale. The most active and the most lean people were also less likely to develop non-Hodgkins lymphomas. This study adds to already strong evidence for eating generous amounts of vegetables.

By Reed Mangels, PhD, RD, FADA 

Kelemen LE, Cerhan JR, Lim U, et al. 2006. Vegetables, fruit, and antioxidant-related nutrients and risk of non-Hodgkin lymphoma: a National Cancer Institute-Surveillance, Epidemiology, and End Results population-based case-control study. Am J Clin Nutr 83:1401-10.