Orange is the New Pink this Breast Cancer Awareness Month
Women across the country should swap their pink ribbons for orange vegetables this Breast Cancer Awareness Month if they really want to improve their odds of fighting the disease that kills tens of thousands of women each year.
Research shows that women who consume the most carotenoid-rich fruits and vegetables reduce their risk for breast cancer by about 19 percent, according to Susan Levin, M.S., R.D., director of nutrition education for the Physicians Committee and author of Applying the Precautionary Principle to Nutrition and Cancer guidelines, which was published in the Journal of American College of Nutrition. Carotenoids are colorful pigments found in plants that provide an ample supply of cancer-fighting antioxidants.
The Institute of Medicine encourages women to consume 3 to 6 milligrams of beta-carotene—a carotenoid in dark green, orange, and red vegetables—each day to reduce the risk of breast cancer. One medium sweet potato contains two to three times the recommended dietary intake of beta-carotene, which will help reduce the risk for cancer and boost the immune system. Other good sources of beta-carotene include:
|Carotenoid Vegetable||Serving Size||Beta-Carotene|
|One cup (cooked)
One cup (cooked)
One cup (cooked)
12 baby carrots
One cup cubed (cooked)
One cup (mashed)
One cup (sliced)
One cup (chopped)
In addition to carotenoid-rich vegetables, natural soy products, such as edamame and soy beans, provide protective benefits for cancer prevention and overall health. Women should limit or avoid alcohol, dairy products, and red and processed meat products.
Get the colorful graphic of < fruits and vegetables rich in beta-carotene
Get more details about Applying the Precautionary Principle to Nutrition and Cancer >
Eat at least 3 to 6 milligrams of beta-carotene—a carotenoid in dark green, orange, and red fruits and vegetables—each day!