Colon cancer is a disease in which early detection often makes treatment more effective.
For this reason, health authorities recommend regular screenings and attention to symptoms.
At the same time, researchers are investigating how diet may affect the risk of the disease.
Several previous studies have shown that a diet rich in plants and fiber is associated with better gut health.
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An analysis published in BMC Gastroenterology has examined the link between specific vegetables and the occurrence of colon cancer.
97,595 participants examined
The researchers reviewed data from 17 previous studies involving a total of 97,595 participants. The participants had reported themselves how many vegetables they ate.
The results were then compared with how many later developed colon cancer.
According to the analysis, there was a clear difference between people with high and low intake of a specific type of vegetable.
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A specific group of vegetables
The vegetables highlighted by the research are cruciferous vegetables. These include broccoli, cauliflower, cabbage, kale, and Brussels sprouts.
According to researchers, these vegetables contain substances called glucosinolates.
When they are broken down in the body, they become bioactive compounds known as isothiocyanates, which can help the body break down harmful substances and reduce inflammation.
The meta-analysis shows that a daily intake of around 40 to 60 grams of these vegetables was associated with a lower risk of colon cancer.
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Overall, the difference corresponds to a reduction in risk of about 20 percent.
Sources: Prevention, and BMC Gastroenterology.