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.

Sourced from: Medical News Today, Frutis and Vegetables Linked to Lower Breast Cancer Risk