Lettuce is recommended for breast cancer
By lettuce (Lactuca sativa), we mean iceberg, romaine, red leaf, or butterhead (Boston, bibb) lettuce. Not included in the lettuce category is arugula (Eruca sativa), which is a cruciferous vegetable. Lettuce is a dietary source of vitamin A (from its relatively high beta-carotene content), vitamin K, vitamin C, folate and manganese. Generally speaking, romaine lettuce is far more nutritious than iceberg lettuce, with higher levels of all of these vitamins and minerals. Bibb lettuce and red leaf lettuce fall in between. Lettuce also contains the flavonoids quercetin and luteolin, both of which have been shown to be protective against breast cancer. Lettuce has been shown to have antioxidant properties (but lower than most other vegetables) and to improve cholesterol profile. Lettuce consumption has been found to be associated with lower risks of lung, gastric, bladder and colorectal cancer.
Breast cancer-related effects of eating lettuce
A Japanese study found that frequent lettuce consumption was associated with lower risk of breast cancer. One Mexican study found that consumption of lettuce was associated with lower risk of breast cancer in premenopausal women. A Greek study found that women with breast cancer consumed significantly less lettuce than those without breast cancer.
Additional comments
Non-organic lettuce must be washed very thoroughly to remove pesticide residue as much as possible. Outbreaks of E. coli, salmonella, and shigellosis infections linked to lettuce occur from time to time. Consumers should stay aware of and act upon any such reports.
Note that while we are continually searching for new evidence specifically concerning this food, there is not much interest in it among breast cancer researchers, so few studies are available.
Tags: Japanese, artichokes, arugula, betaCarotene, carotenoids, carrots, flavonoids, folate, greenBeans, lettuce, southernEurope, vitaminA, vitaminC