An 11 year study conducted by the Queensland Institute of Medical Research has concluded that eating leafy greens such as spinach may be as important as wearing sunscreen, protective clothing and a hat in the prevention of skin cancer, highlighting the importance of eating a healthy, well-balanced diet.
Those who eat at least three serves of green leafy vegetables a week reduced their risk of skin cancer by up to 55 percent, the study by Jolieke van der Pols and other researchers found.
Skin cancer survivors could halve their chance of relapse by eating generous helpings of leafy green vegetables.
Dr Jolieke van der Pols, from the Queensland Institute of Medical Research, said these vegetables contain a variety of vitamins, minerals and other bioactive substances that are known to have anti-cancer properties.
“Green leafy vegetables are good sources of folic acid, vitamins A, C and E, the carotenoids lutein and zeaxanthin, and other components which may help boost the skin’s natural defence against damage caused by UV rays,” Dr van der Pols said.
“This new evidence suggests that an increase in consumption of these foods may help to reduce the risk of skin cancer recurring among those with a previous history by up to 55 per cent.”