Fruits, vegetables linked to lower breast cancer risk
It should come as little surprise that your mother has been right all along: eating your fruits and vegetables is beneficial for your health. Though long understood that a good diet is good for overall health, a new study from the Department of Medicine at Brigham and Women's Hospital and Harvard Medical School found that eating a diet rich in fruits and vegetables can be directly linked to a decreased risk of developing breast cancer.
The study found that women who had higher levels of carotenoids – nutrient compounds found in fruits and vegetables - in their blood had a significantly lower risk of developing cancer.
So what should women be eating? Carotenoids are found in the yellow, orange and red pigments in plants and are converted to vitamin A by the body. Vegetables such as carrots, winter squash, spinach, sweet potato and kale are high in benefits. Tomatoes, pink grapefruit, watermelon and guava can also beneficial to cancer prevention.