Dietary vitamins reduce the risk of breast cancer

Dietary carotenoids and vitamins A, C, and E and risk of breast cancer

In this large-scale comparative study, the influence of a long-term dietary intake of carotenoids (alpha-carotene, beta-carotene, lutein/zeaxanthin) and vitamins A, C and E on the risk of breast cancer was studied. For this purpose, 83,234 women aged between 33 and 60 years old were observed over a period of 14 years. The data obtained shows that the consumption of fruit and vegetables, which are rich in vitamins, can reduce the risk of breast cancer significantly. Further details can be found in the study.
Zhang S, Hunter DJ, Forman MR, Rosner BA, Speizer FE, Colditz GA, Manson JE, Hankinson SE, Willett WC. Dietary carotenoids and vitamins A, C, and E and risk of breast cancer. J Natl Cancer Inst. 1999 Mar 17;91(6):547-56.



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