The study, involving 1,000 people, found that eating at least three servings of leafy vegetables a week reduced the risk of skin cancer up to 55 percent.
Dr. Jolieke van der Pols, researcher from the institute told Australia'a National Nine News, "Green leafy vegetables are good sources of folic acid, vitamins A, C and E, the carotenoids lutein and zeaxanthin, and other components which may help boost the skin's natural defense against damage caused by UV rays."
"This new evidence suggests that an increase in consumption of these foods may help to reduce the risk of skin cancer recurring among those with a previous history, by up to 55 per cent," Dr van der Pols added.
