“Sulfur Secret” Cuts Colon Cancer Risk 17%
Colon cancer rates are skyrocketing in younger adults.
But even if you’re over 50 you’ll still want to want to stick around for this. Because this alarming increase is something we ALL need to take seriously—regardless of age.
There are two key ways to do that:
- First, by getting regular colonoscopies to detect existing cancer as early as possible.
- Second, by taking steps to avoid getting it in the first place.
Now, scientists say you can cut your colon cancer risk by 17 percent—not with a new drug, but with a surprising sulfur secret found in certain foods…
There’s no doubt that what you eat impacts your colon cancer risk.
In fact, diets high in sugar and processed food your risk for this killer soaring. Meanwhile, those high in fiber, omega-3s, and calcium are linked to lower colon cancer risk.
But the story doesn’t end there. According to new research published in BMC Gastroenterology, the key to slashing your risk even further could be a trip to the grocery store.
Researchers analyzed 17 studies that included over 600,000 people—nearly 100,000 of whom ended up being diagnosed with colon cancer. When they compared food frequency questionnaires to cancer status, they discovered something surprising.
Cruciferous vegetables stood out when it came to reducing colon cancer risk. This family of veggies—including broccoli, cauliflower, kale, and cabbage—are rich in glucosinolates.
When cruciferous vegetables are chopped or chewed these compounds break down into sulfurophane, which kills off damaged cells and stops the growth of unhealthy ones.
Those who munched on the most cruciferous vegetables had a 17 percent lower risk of colon cancer when compared to those who ate the least.
Best of all? They didn’t need to eat buckets of them to benefit.
Just 20 grams of the vegetables a day was enough to get the protection. That’s only about a quarter cup of chopped broccoli—much less than a serving size.
If you’re not a fan of cruciferous veggies, there are plenty of ways to make them more appealing.
Try roasting them to bring out their natural sweetness, blend them into smoothies or creamy soups for a hidden nutrient boost, or incorporate them into dishes like stir-fries and pasta where their flavors blend with other ingredients.
The risk of colon cancer generally increases with age. But folks over 50 have already been making a significant dent in their risk, with signs pointing to a drop in overall risk for seniors.
Eating more cruciferous vegetables is an easy way to ensure your own risk is moving in the right direction.
P.S. Cruciferous veggies don’t just fight cancer. Check out this broccoli breakthrough that could head of diabetes.
View Sources
Lai, B., Li, Z. & Li, J. Cruciferous vegetables intake and risk of colon cancer: a dose–response meta-analysis. BMC Gastroenterol 25, 575 (2025).
