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Cancer is the second leading cause of death in the United States; it accounts for nearly one-fourth of annual deaths (1). Although the rates of some cancers have been declining, rates of others have increased. Thus, despite advances in early detection and treatment, overall death rates from cancer have remained largely unchanged since the early 1970s, suggesting the need for a stronger research focus on prevention (2). Approaches to prevention necessarily include smoking cessation and dietary changes, because each is believed to contribute to about one-third of annual cancer deaths (3). For two decades, dietary advice to prevent cancer has emphasized fruit and vegetable consumption (4), and recent recommendations, such as those listed in Table 1, give highest priority to consuming plant-based diets (5, 6). Such advice is entirely consistent with recommendations for prevention of heart disease and other diet-related chronic diseases (4). It is supported by substantial, increasing, and extensively reviewed evidence linking intake of plant foods to impressive reductions in cancer risk at several major sites (6–11). On the basis of this evidence, researchers recently have estimated that plant-based diets prevent 20% (6) to 50% (11) of all cases of cancer. View this table:Table 1 American Cancer Society guidelines for diet and cancer prevention (5)Epidemiologic and animal studies have associated certain food plants with pronounced reductions in cancer risk. Among such plants are cruciferous (mustard family) vegetables of the genus Brassica : broccoli, cabbage, cauliflower, and Brussels sprouts, among others. National committees have recommended consumption of these vegetables for cancer prevention since the early 1980s (12). What characteristics of these vegetables might protect against carcinogenesis? Fahey et al. (13) directly address this important question. Brassica vegetables contain little fat, are low in energy, and are sources of vitamins, minerals, and fiber—all aspects linked to cancer protection. They …

Broccoli sprouts as inducers of carcinogen-detoxifying enzyme systems: Clinical, dietary, and policy implications