An article in the Journal of the Academy of Nutrition and Dietetics, published online March 17, concludes that the study participants who ate the most cruciferous vegetables (cabbage, broccoli, bok choy, brussels sprouts, kale, and cauliflower) had significantly less inflammation than those who ate the fewest.
Dr. Gong Yang from Vanderbilt University Medical Center in Nashville, Tennessee, and senior author of the study states, “In animal studies, high intake of cruciferous vegetables or certain key compounds within them has been found to lower inflammation.” So Yang and his researchers tested the theory on humans and analyzed signs of inflammation in the blood of 1,005 middle-aged Chinese women who answered dietary questionnaires as part of the Shanghai Women’s Health Study. The women were generally healthy, had an average age of 58, and were divided into five groups based on their daily intake of cruciferous vegetables.
The researchers measured levels of inflammatory markers in the women’s blood and found that levels were lowest among women with the highest intakes of cruciferous vegetables. You can read more about the article from Reuters Health Information here.
High intake of cruciferous veggies, especially kale, is linked to hypothyroidism. Remember to lightly steam your cruciferous veggies to deactivate the goitrogens.