Cabbage may be at the heart of why the breast cancer risk of Polish women triples after they immigrate to the United States, rising to match the rate of U.S.-born women, investigators reported today.

Young women who eat four or more servings per week of raw or lightly cooked cabbage -- such as coleslaw or steamed sauerkraut -- may significantly reduce their risk of breast cancer later in life, according to results of a study led by Dorothy R. Pathak, Ph.D., of the University of New Mexico. That's the way they do it in Poland.

Find out if a cabbage rich diet can reduce breast cancer risk at http://www.medpagetoday.com/HematologyOncology/BreastCancer/tb/2035.