A high intake of vegetables and related micronutrients exerts a moderate protective effect on the risk of developing breast cancer, according to a new Italian study. Researchers from the European Institute of Oncology in Milan, conducted an analysis of 26 studies, published between 1982 and 1997, which examined the link between breast cancer risk and dietary intake of vegetables and fruit. Results suggest a significant protective effect for breast cancer due to high vegetable consumption, high intake of vitamin C and beta-carotene. Based on this data, increasing vegetable consumption is a wise strategy to help reduce the risk of breast cancer.
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