Leafy greens may halve lung cancer risk

According to a 617 subject study that appears in the journal Nutrition, consumption of at least one portion of green leafy vegetables daily was associated with a 50 percent reduction in the risk of developing lung cancer than consumption of less than five times per week. The researchers postulate that the vitamin A, C, and flavanoids in the green leafy veggies are the primary cause for such a positive reduction.