Research has not found that eating vegetables protects against specific types of colorectal cancer in a way that is different from other foods. The overall effect of vegetables on colorectal cancer risk appears to be similar to other dietary components.

Eating more carrots, sweet potatoes, and other orange or dark green veggies is linked to a lower chance of getting cancer, more than other types of vegetables.

Eating more whole grains, fiber, fruits, and vegetables is linked to a lower chance of developing colorectal cancer and a specific type of breast cancer, but studies that randomly assign people to different diets have not proven this link with statistical certainty.

Just because eating more fruits and veggies doesn’t lower overall cancer deaths doesn’t mean it doesn’t help prevent certain kinds of cancer — we just didn’t look closely enough at each type.

The way people report how much fiber they eat affects whether studies find a link between fiber and colorectal cancer. When people use food diaries, a protective link is seen; when they use questionnaires, no significant link is found.

Eating more broccoli, cabbage, and similar veggies is linked to a small but noticeable drop in the chance of getting any kind of cancer, especially when people eat them regularly compared to rarely.