Orange Foods Could Reduce Breast Cancer Risk
High levels of carotenoids linked with lower risk of breast cancer
Pink is the color most often associated with the fight against breast cancer, but recent research suggests that orange should not be discounted, as carotenoids in produce have been linked to a reduced risk of breast cancer.
According to UPI, a recent analysis of eight studies including more than 3,000 case subjects showed that women with the highest levels of carotenoids in their blood had the lowest risk of breast cancer. The effect was most pronounced with cancers that grow in response to estrogen.
“The inverse associations we observed among ER-negative tumors highlight carotenoids as one of the first modifiable risk factors for this poor prognosis tumor type,” said the study, which was published in the Journal of the National Cancer Institute.
Carotenoids are found in high levels in orange fruits and vegetables like carrots, apricots, mangoes, squash, papayas, and sweet potatoes. Salmon, shellfish, and egg yolks also have carotenoids, as do green vegetables like spinach and kale.
“A diet high in carotenoid-rich fruits and vegetables offers many health benefits, including a possible reduced risk of breast cancer,” the researchers said.
Carotenoids turn up in many fruits and vegetables. Check out some of our best carrot recipes for some tasty ways to get more of them.