Vegetables are healthy friends to have, despite how some people may feel towards them.

A new study from the Journal of Nutrition suggests eating more vegetables may significantly reduce women’s risk of developing endometrial cancer, which affects the uterine lining.

Researchers in Buffalo, New York examined the health and diet histories in two groups: 541 women with endometrial cancer and a matched number of women with no history of cancer. Women who ate more vegetables in their diet lowered their risk of developing endometrial cancer by 50 percent when compared to those who didn’t eat as much vegetables.

Diets that incorporated nutrients such as fiber, vitamin E, beta-carotene, lutein and folate, which can be found in many vegetables, were linked to lowering incidences of cancer.

However, Dr Susan E McCann, lead author of the study, said the decreased risk may also be related to the foods women are not eating.

“With endometrial cancer there are several reasons why diet may be important. One of the main reasons is obesity. Obesity is a very strong risk factor for endometrial cancer, and it’s related to diet,” McCann said.

People who don’t like certain vegetables can receive some of the cancer-fighting nutrients through supplements.