Kick Cancer with K
Filling your plate with greens may cut your risk of developing non-Hodgkins' lymphoma, a common form of cancer. After studying the diets of 1,600 people, researchers from the Mayo Clinic found that those who ate the most vitamin K-rich foods --such as collard greens and broccoli -- had a 45 percent lower risk of developing the cancer than those who ate the least. Vitamin K is thought to block interleukin-6, a protein made by white blood cells that may trigger the onset of non-Hodgkin's lymphoma, says lead study author James Cerhan, M.D.