Carotenoids may help reduce the risk of some forms of breast cancer

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In the American Journal of Clinical Nutrition, a paper describes the relationship of carotenoid intake and the risk of breast cancer (estrogen receptor and progesterone receptor).  The study pooled together the results of 18 other studies.

The studies looked at a total of 1,028,438 women.

The carotenoids these studies looked were alpha-carotene, beta-carotene and lutein and zeaxanthin.

They found that the carotenoids seemed to reduce the risk of ER-negative (unresponsive to anti-estrogen therapy and tend to be more aggressive tumors) breast cancer but not ER-positive (estrogen receptors on many of the cancer cells and the cancer cells rely on a source of estrogen for growth.  ER+ usually respond well to anti-estrogen treatment) breast cancer.  This might give more hope to those women suffering from ER- breast cancer which has always been more difficult to treat.

The researchers urge caution in interpreting these results as there may have been other factors in the food that could have caused these observations.

Read the abstract for full details.

These nutrients can be found in fruit & vegetables, so make yourself a healthy juice and reap the benefits.  You can check out the links above to the specific nutrients to find out the best sources from fresh produce.

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About Andy Williams

In a processed food culture, simply eating may not be enough. Dr. Andy Williams is a scientist with a strong interest in Juicing and how it can supply the body with the nutrients it needs to thrive in modern society. You can subscribe to his free daily paper called Juicing The Rainbow and follow him on Facebook orTwitter.

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