Cruciferous vegetables
From the YapSpan Longevity Wiki · Updated 2026-10-01
Cruciferous vegetables are members of the cabbage family, named for their cross-shaped flowers. They include broccoli, cabbage, cauliflower, Brussels sprouts, kale, bok choy, turnips and radishes. They contain sulfur compounds that break down into isothiocyanates, substances studied for their effects on inflammation, oxidative stress and the handling of cancer-causing chemicals in the body.
In a review of meta-analyses (studies that pool the results of earlier studies), cruciferous vegetables were associated with 10% lower all-cause mortality (death from any cause) [1]. An umbrella review reported the same 10% reduction for each extra 100 g a day [2]. The evidence is observational, so it shows an association rather than proof of cause.
- Cruciferous vegetables went with a relative risk (the risk in one group relative to another) of 0.90 for all-cause mortality, or 10% lower [1].
- An umbrella review (a review of earlier reviews and meta-analyses) found each extra 100 g a day linked to 10% lower all-cause mortality, but rated 68% of the evidence low quality [2].
- In a Japanese study of 88,184 adults followed for about 17 years, the highest fifth of intake had 14% lower all-cause mortality in men and 11% lower in women than the lowest fifth [3].
- The Japanese study linked cruciferous vegetables with lower cancer mortality in men and lower heart disease, stroke and injury mortality in women [3].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.