SUBSCRIBE

Breaking News on Supplements, Health & Nutrition - Europe US edition | APAC edition

News > Research

Read more breaking news

 

 

Sauerkraut consumption may fight off breast cancer

By Dominique Patton , 04-Nov-2005

Eating sauerkraut and raw cabbage may protect women from breast cancer, said a team of US and Polish researchers last week.

They believe that high levels of glucosinolates, compounds already demonstrated to have anti-cancer activity in the lab, are responsible for the association between cabbage and sauerkraut consumption, and a lower risk of breast cancer observed in Polish immigrants living in the US.

"The observed pattern of risk reduction indicates that the breakdown products of glucosinolates in cabbage may affect both the initiation phase of carcinogenesis -by decreasing the amount of DNA damage and cell mutation -and the promotion phase, by blocking the processes that inhibit programmed cell death and stimulate unregulated cell growth," said Dorothy Rybaczyk-Pathak from the University of New Mexico.

Pathak, along with colleagues from Michigan State University and the National Food and Nutrition Institute of Warsaw, Poland, evaluated the diet of Polish immigrants living in Chicago and surrounding Cook County, and the Detroit, Michigan, metropolitan area.

Women who ate at least three servings a week of raw- or short-cooked cabbage and sauerkraut had a significantly reduced breast cancer risk compared with those who only ate one serving per week, they said at the American Association for Cancer Research's Frontiers in Cancer Prevention Research meeting in Baltimore this week.

The study was triggered by Pathak's observation that the breast cancer risk of Polish women rose three-fold after they immigrated to the United States.

In Poland, where abundance of food is a recent phenomenon, women traditionally eat an average of 30 pounds of cabbage and sauerkraut per year, as opposed to just 10 pounds per year among American women. Polish women also traditionally eat more raw cabbage and sauerkraut in salads or as a side dish.

Pathak found the lowest rate of breast cancer among women who consumed high amounts of raw- or short-cooked cabbage during adolescence. Yet high consumption during adulthood provided a significant protective effect for women who had eaten smaller quantities of this vegetable during adolescence.

Cabbage cooked a long time had no bearing on breast cancer risk.

A number of studies have linked consumption of cruciferous vegetables to lower risk of cancer, and more recently, laboratory research has supported this link. For example, a recent Italian study found that juice from different cauliflower varieties suppressed cell proliferation in a dose-dependent manner and caused significant cell death at the higher juice concentrations.

Researchers have also recently reported that glucosinolates could help reduce the risk of lung cancer for some people with a particular genetic make-up.

Other cruciferous vegetables that contain glucosinolates include broccoli, Brussels sprouts and kale. Yet research has shown that the compounds are destroyed by storage and processing. Chopping, on the other hand, helps to increase the availability of compounds.

Live Supplier Webinars

Polyphenols tipped to become the way to innovate in Sports Nutrition
Fytexia
Orally bioavailable standardized botanical derivatives in sport nutrition: special focus on recovery in post-intense physical activities
Indena
Collagen in motion: move freely and keep your injuries in check
Leading manufacturer of gelatine and collagen peptides
Life’s too short for slow proteins. Whey proteins hydrolysates: Fast delivery for enhanced performance
Arla Foods Ingredients
What it Takes to Compete and Win in Today’s Sports Nutrition Market
Capsugel
Sports Nutrition Snapshot: Key regional drivers and delivery format innovations
William Reed Business Media
Gutsy performance: How can microbiome modulation help athletes and weekend warriors
William Reed Business Media
Pushing the boundaries: Where’s the line between ‘cutting edge nutrition’ and doping
William Reed Business Media
Alpha & Omega in Sports Nutrition – Using Omega 3’s and A-GPC to improve performance and recovery.
KD Pharma

On demand Supplier Webinars

High-amylose maize starch may reduce the risk of type 2 diabetes: what does this qualified health claim mean?
Ingredion
Balancing Innovation and Risk in Sports Nutrition Ingredients
NSF-International
Explaining bio-hacking: is there a marketing opportunity for food companies?
William Reed Business Media
Personalized Nutrition – how an industry can take part in shaping the future of Nutrition
BASF Nutrition & Health
Find out Nutritional and ingredient lifecycle solutions and strategies!
Roquette
Is the time rIpe for I-nutrition?
William Reed Business Media
The Advantage of Outsourcing Fermentation-based Manufacturing Processes
Evonik Health Care
All supplier webinars