AI Article Synopsis
- - Broccoli is packed with nutrients and antioxidants, but research on how often it needs to be eaten to reduce mortality risks was lacking.
- - A study of over 12,000 adults found that eating broccoli even once or twice a week significantly lowered the risk of dying from all causes—by 32-43%—and more frequent consumption reduced risks related to cardiovascular diseases and cancer.
- - The findings suggest that regular broccoli consumption can lower overall mortality risks, with optimal intake differing between men (1-2 times per week) and women (3 or more times per week).
Article Abstract
Background: Broccoli is rich in vitamins, minerals, and antioxidants with broad health benefits, but its intake frequency and dose-response relationship with mortality risk remain unclear.
Methods: Using data from the U.S. National Health and Nutrition Examination Survey 2003-2006, 12,486 adults were included. Broccoli intake frequency was evaluated by a food frequency questionnaire, and all-cause and cause-specific mortality risks were followed up. The relationship between broccoli intake and mortality risk was analyzed using Cox models.
Results: Compared with never consumption of broccoli, different frequencies of broccoli consumption were associated with significantly decreased risks of all-cause mortality ( for trend <0.001). Consuming broccoli 1-2 times per week was associated with a 32-43% lower mortality risk. More frequent broccoli consumption was negatively correlated with cardiovascular and cancer mortality risks ( < 0.05). Consuming broccoli 1-2 times per week for males and ≥ 3 times per week for females could significantly reduce all-cause mortality risk.
Conclusion: Moderate and frequent consumption of broccoli may reduce the risks of all-cause and cause-specific mortality. Optimal intake frequencies may differ by gender.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10800680 | PMC |
| http://dx.doi.org/10.3389/fnut.2023.1286658 | DOI Listing |
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