Researchers from Harvard School of Public Health found out that regular consumption of foods with carotenoids reduce the risk of developing breast cancer.
Scientists monitored the diet and health of the girls involved in the experiment for 5 years. 122 of 6600 participants were diagnosed with benign breast tumour. Scientists have discovered that the disease struck those who had low levels of carotenoids.
The risk of breast cancer was 50% lower in those who had more beta-carotene products on their menu.
Carotenoids are powerful antioxidants. They fight free radicals, which often cause cancer. Regular inclusion of carrots and other orange vegetables and fruits and into the diet has a positive effect on body’s resistance.
Scientists advise to consume natural carotenoids, bio additives are not recommended.