The health benefits of cruciferous vegetables - broccoli, cauliflower, green cabbage, kale and collard greens - are well known: these foods are rich in phytonutrients, which help protect against both cancer and heart disease. Population studies have shown that people who eat a lot of broccoli and other cruciferous vegetables tend to have lower rates of cancer than those who don't. The latest good news about these super-foods comes from a study of breast cancer patients in China: the women who ate the most cruciferous vegetables were 62 percent less likely to die of breast cancer than those who ate the least. Regular consumers of these foods were also 35 percent less likely to suffer a recurrence of the disease. The women in China primarily ate mustard and turnip greens, bok choy, cauliflower and green cabbage, which is a different mix of crucifers than commonly consumed by westerners. Women in the U.S. are more likely to choose broccoli, cauliflower and Brussels sprouts. Nearly 5,000 women participated in the study. The results were presented April 3, 2012 at a meeting of the American Association for Cancer Research.