Eating carrots can reduce risk of breast cancer by 60 per cent
According to a new study, eating carrots regularly can reduce the risk of developing certain types of breast cancer significantly for women.
The researchers said that eating a diet rich in carrots can reduce the risks of some types of breast cancers by 60 per cent. They also said that other fruits and vegetables rich in a pigment called beta-carotene like spinach, red peppers and mangoes also have the same effect on women. The beta-carotenepigment is naturally occurring chemical that gives plant foods their bright colours.
Doctors have been advising intake of the pigment as part of a healthy diet to reduce risks of diseases like heart disease and cancer. The new study showed that it has benefits for reducing breast cancer risks. Data showed that 58,000 women in the UK are diagnosed with breast cancer every year. Many have suggested a healthy diet rich in plant chemicals to reduce risks of diseases but it is now known that the pigment has great benefits in reducing the risk of breast cancer.
The team of scientists involved in one of the biggest ever studies into the relationship between diet and cancer called, the European Prospective Investigation into Cancer and Nutrition, studied wide range of plant chemicals in order to study how they affected the risks of the disease. They studied 1,500 women diagnosed with breast tumours and another
1,500 or so who were cancer-free.
The study was published in the American Journal of Clinical Nutrition.
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