According to a recent report in the International Journal of Cancer, eating beans and lentils at least twice a week may reduce a woman's risk of developing breast cancer.
Data from a study of over 90,000 women indicated that women who consumed beans or lentils at least twice a week were 24% less likely to develop breast cancer than women who consumed them less than once a month.
However, according to this study, overall flavonoid intake, a natural antioxidant found in beans, was not associated with breast cancer risk, and neither was overall consumption of flavonoid-rich foods. The possible benefit was only a result of bean and lentil consumption. Researchers conclude that the apparent protective effect seen with bean or lentil intake warrants further investigation.
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