Recently, I've been writing about food, genes, and cancer. See my posts on: Epigenics, Nutrigenomics, and Prevention and Natural Foods.
Here's a new article on how green leafy vegetables may prevent cancer.
Specifically, the article and study mentions people who eat more leafy green vegetables have less risky DNA. The “better” or less risky DNA has less methylation in certain genes. Here’s how the proposed model works: More Vegetables → Less DNA Methylation → Lower Risk of Lung Cancer. This can be expressed in an opposite model: Less Vegetables → More DNA Methylation → Higher Risk of Lung Cancer. More information is here.