On average, women who developed breast cancer had significantly lower levels of a variety of carotenoids before they were diagnosed with cancer than did women without breast cancer, 11% to 21% lower. Overall, those women with the lowest blood levels of carotenoids were more than twice as likely to develop breast cancer as those women with higher levels. This was particularly true for beta-carotene, which is found in carrots and dark green leafy vegetables, and alpha-carotene, found in carrots and tomato-based vegetable juices.
The researchers� advice? \\"Eat as much fruits and vegetables as possible.\\
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