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Carotenoids may reduce chances of breast cancer

Many earlier studies have found carotenoids, the colorful red, orange, and yellow pigments in plants and other food sources, reduce chances of breast cancer.

In this analysis, doctors reviewed eight studies covering more than 80 percent of published investigations worldwide, including 3,055 women with breast cancer and compared to 3,956 similar healthy women.

Overall, compared to women with the lowest carotenoid levels, women with the highest circulating levels of all carotenoids were 19 percent less likely to develop breast cancer.

For individual carotenoids, compared to those with the lowest levels, women with the highest circulating levels of alpha-carotene were 13 percent less likely to develop breast cancer, for beta-carotene, 17 percent less likely, lutein and zeaxanthin, 16 percent, and lycopene, 22 percent.

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