Eat More Fruits And Vegetables To Reduce Risk Of Breast Cancer

            A new study provides evidence that certain nutrients in vegetables may help protect against breast cancer.

            According to the American Journal of Epidemiology, women with high blood levels of several different carotenoid substances were two times less likely to develop breast cancer than women with lower levels.

            Amoung the most common carotenoids are Beta-carotence, found in broccoli, carrots and cantaloupe; lutein, found in carrots and pumpkins; and beta-cryptoxanthin, found in oranges, peaches, and papayas.

            While the links make sense in light of previous studies, which show these anti-oxidant substances help regulate cell growth, gene expression and immune responses, researchers advise eating a wide variety of vegetables, fruits and while grains, rather than relying on or two specific nutrients.

               According to the Journal of Nutrition, studies have shown blood levels of carotenoids that helped predict breast cancer risks in this study, closely correspond with greater vegetables consumptions; however, major reports from the American Institute for Cancer Research (AICR) notes other substances from theses foods also provide important protection.

            At a recent AICR convention on diet, nutrition and cancer, the topics often returned to the importance of overall eating habits for lowering cancer rates.

            Research is currently underway to determine if diet can decrease the change of breast cancer recurrence.

            In the meantime, it has been found that boosting fruit and vegetable consumption is worthwhile; five servings of vegetables a day, three servings of fruit, two cups of vegetable juice and remaining on high fiber, low-fat diet.