Cruciferous vegetables have long been considered foods with anti-cancer potential thanks to their antioxidant, anti-inflammatory, and detoxifying properties. Dr. Hung Vinh Tuong, a nephrology specialist from Taiwan (China), shared a real clinical case: a 60-year-old woman with stage 1 renal cell carcinoma who, after surgery and maintaining a consistent diet rich in cruciferous vegetables, remained cancer-free for 10 years and experienced a marked reduction in recurrent urinary tract infections.

Dr. Hung explained that this woman had suffered from urinary tract infections for many years, experiencing recurrences almost 6–7 times annually, accompanied by painful urination and occasional hematuria. Initial urine tests revealed only leukocytes without red blood cells or bacteria, which was atypical for common UTIs. Subsequent ultrasound revealed a 1.5 cm renal mass suspected to be malignant.

Surgery was performed to remove the tumor, and pathology confirmed stage 1 renal cell carcinoma. After recovery, the doctor advised the patient to adjust her diet by increasing her intake of colorful vegetables, especially cruciferous vegetables, as part of a long-term supportive care regimen.

The woman followed this guidance and maintained the habit over the years. As a result, she remained cancer-free for a decade and her previously frequent urinary tract infections decreased significantly.

Dr. Hung explained that cruciferous vegetables such as cauliflower, cabbage, kale, and broccoli contain high levels of glucosinolates. Once consumed, these compounds convert into active metabolites with anti-inflammatory and anti-cancer effects. They help reduce cancer cell risk, support liver detoxification, and lower the likelihood of chronic disease.

He emphasized that alongside increasing vegetable intake, people should also maintain a balanced lifestyle, eat a well-rounded diet, and undergo regular health checkups to build a solid foundation for disease prevention.

Health benefits of cruciferous vegetables

Cruciferous vegetables such as broccoli, cabbage, cauliflower, kale, bok choy, and mustard greens are not only familiar in daily Vietnamese meals but are also considered “golden” foods for health. Their standout feature is the abundance of antioxidants, particularly sulforaphane—an active compound widely studied for its ability to help inhibit abnormal cell growth and reduce the risk of cancers such as colorectal, lung, and breast cancer. Additionally, vitamin C and beta-carotene in these vegetables help neutralize free radicals, slow aging, and strengthen immunity.

Their high fiber content supports digestion, prevents constipation, promotes satiety, and is helpful for individuals trying to lose weight or control carbohydrate intake. For heart health, cruciferous vegetables offer multiple benefits thanks to folate, potassium, and various plant compounds that help lower bad cholesterol, regulate blood pressure, and improve blood circulation. They also provide vitamin K, essential for blood clotting and maintaining bone density—particularly important for older adults, postpartum women, and those after menopause.

Another important benefit is their role in detoxification. Cruciferous vegetables contain natural enzymes that help activate liver function, aiding in the elimination of harmful substances. When consumed daily or several times a week, they help improve overall health, prevent chronic diseases, and enhance quality of life. However, to preserve nutrients, the best cooking methods are light steaming or quick boiling, avoiding overcooking that may lead to vitamin loss. With their rich nutritional profile and outstanding health benefits, cruciferous vegetables deserve a regular place in every household’s diet.