Carotenoids reduce the risk of breast cancer

Specific carotenoid intake is inversely associated with the risk of breast cancer among Chinese women. 

This case-control study examined the relationship between the intake of carotenoids (alpha-, beta-carotene, beta-cryptoxanthin and lutein/zeaxanthin) and the risk of developing breast cancer. The study involved some 561 breast cancer patients and 561 healthy women. Data collection on the nutrient intake of the participants took place via a validated questionnaire. The observation period was 5 years. The results showed that an increased intake of carotenoids in the diet resulted in a decreased risk of breast cancer. Of the micronutrients examined, the carotenoids beta-carotene showed the best protective function. The group of study participants with the highest beta-carotene intake had a reduced risk of breast cancer of more than half in relation to the group with the lowest intake. Further details can be found in the study.
Wang L, Li B, Pan MX, Mo XF, Chen YM, Zhang CX. Specific carotenoid intake is inversely associated with the risk of breast cancer among Chinese women. Br J Nutr. 2014 May;111(9):1686-95.



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