Carrots reduce the risk of breast cancer by 60%

Regular consumption of carrots can reduce a woman’s risk of developing certain types of cancer breast cancer by up to 60%, a recent study reveals.

Other fruits and legume rich in beta-carotene, such as spinach, red bell peppers and mango, have the same effect, writes Daily Mail.

Beta-carotene is a chemical compound that gives color to plants. Scientists have been campaigning for beta-carotene for years to avoid it pain such as coronary heart disease and cancer. The latest study on the subject, published in the American Journal of Clinical Nutrition, reveals that the benefits of breast cancer are higher than previously thought.

Food of the day: Carrot – calories and nutritional values

The “European Prospective Investigation into Cancer and Nutrition” study, one of the most comprehensive on the link between cancer and diet, looked at a variety of plant chemicals to see how they affect the risk of cancer. Other chemical compounds analyzed include lycopene and vitamin C.

Women who ate beta-carotene-rich vegetables, such as carrots and red bell peppers, were 40-60% less likely to develop tumors estrogen receptor-negative cancers – which account for a third of breast cancerous tumors.


However, the pigment does not seem to reduce a woman’s chances of getting cancerous tumors with positive estrogen receptors, the most common type of breast cancer in the United Kingdom, writes the quoted source.

The British government recommends that people take beta-carotene for its beneficial effect on vision and the immune system, but discourages people from taking high-dose supplements, as it could be linked to lung cancer.

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