Nutrition Alert:

Vegetables and Breast Cancer

If a study from the National Register of Cancer in Uruguay is correct, there is much that a woman can do to lower breast-cancer risk. Dietary intakes were compared in 400 breast-cancer patients and 405 healthy controls. Results showed that the more vegetables, fruit, fiber, vitamin C, vitamin E, lycopene (a carotenoid found in tomatoes), folic acid, and phytosterols (typically consumed in legumes) a woman ate, the lower was her risk for developing breast cancer.

Bibliography:
Nutrition and Cancer 2000;35:111-119.

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