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.