Vitamin C and Carotenoids Reduce Risk for Breast Cancer

The Physicians Committee
DONATE
 
BREAKING MEDICAL NEWS February 29, 2016

Vitamin C and Carotenoids Reduce Risk for Breast Cancer

February 29, 2016

vitamin-c-cancer

Carotenoids and vitamin C found in fruits and vegetables reduces risk for breast cancer, according to a study published in the American Journal of Clinical Nutrition. Researchers assessed blood levels for these compounds and cancer incidence rates of 1,502 women as part of the European Prospective Investigation into Cancer and Nutrition cohort. Those women with the highest levels of certain carotenoids and vitamin C experienced a lower risk for breast cancer when compared to those with the lowest levels. Carotenoid and vitamin C-rich foods include carrots, citrus fruits, and leafy greens.

Bakker MF, Peeters PHM, Klaasen VM, et al. Plasma carotenoids, vitamin C, tocopherols, and retinol and the risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition cohort. Am J Clin Nutr. 2016;103:454-464.

 

Subscribe to the Physicians Committee's Breaking Medical News.

Breaking Medical News is a service of the Physicians Committee for Responsible Medicine, 5100 Wisconsin Ave., Ste. 400, Washington, DC 20016, 202-686-2210. Join the Physicians Committee and receive the quarterly magazine, Good Medicine.

Breaking Medical News Archive:
2016 (57)
2015 (80)
2014 (71)
2013 (67)
2012 (34)
2011 (16)
2010 (36)
2009 (27)
2008 (21)
2007 (18)
2006 (21)
2005 (13)
2004 (9)
2003 (11)
2002 (9)

 

Meet PCRM's Nutrition Experts