didn't we know this already?

eating cabbage and broccoli and more fruits and vegatables and not smoking will help prevent cancer? (although the study on the polish women was quite interesting). by the way cabbage and brussel sprouts are the ONLY vegetables i don't like.

Smearing skin with broccoli can help reduce risk of cancer
By Jeremy Laurance, Health Editor
Published: 01 November 2005

Eating cabbage, cooking meat with garlic and smearing your skin with extract of broccoli can all help reduce the risk of cancer, scientists have found.
A series of studies presented yesterday to the annual meeting of the American Association for Cancer Research add to the burgeoning evidence that changing your diet may be among the most effective ways of prolonging your life. Up to a third of cancers are thought to be associated with diet. Experts say eating more fruit and vegetables is the second most effective way to cut the risk of cancer, after not smoking.
In the latest studies, researchers from the University of New Mexico investigated the rapid rise in breast cancer among Polish women who emigrated to the US. The risk of breast cancer was three times higher among Polish women living in America than in their counterparts at home, suggesting a strong environmental factor.
Dorothy Rybaczyk-Pathak and colleagues evaluated the diet of Polish immigrants living in the Chicago and Detroit areas. They found that those who ate raw or short-cooked cabbage three times a week had a significantly reduced risk of breast cancer compared with those who ate less than one serving a week.
In Poland, women eat 30lb of cabbage and sauerkraut a year, compared with 10lb a year for US women. Those who ate most cabbage during adolescence had the lowest rates of cancer. If cabbage is not to your taste, you could try rubbing an extract from it on your skin. Scientists from Johns Hopkins University in Baltimore found it halved the rate of skin cancer in mice. Cabbage is a member of the brassica family which includes broccoli, brussels sprouts and cauliflower. These vegetables contain glucosinolates which are broken down by chewing or cutting into sulphoraphane, which has been shown in previous studies to have anti-cancer properties..........