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More antioxidants, less breast cancer

More antioxidants, less breast cancer
Recent research found a significantly lower risk of breast cancer among women who ate a diet packed with antioxidant-laden fruits and vegetables.

Eating fruits and vegetables packed with antioxidants may cut a woman’s risk of breast cancer, particularly if she’s a smoker or is older, according to recent research.

Researchers from the Netherlands found a 32 percent reduction in risk among women with higher antioxidant scores compared with women with lower scores.

The research was published in the Journal of Cancer and noted by

Researchers used data from 3,209 women aged 55 and older enrolled in the Rotterdam Study, a prospective cohort study that investigates influences on cardiovascular, neurological, ophthalmological, endocrinological and psychiatric diseases in older people. The median length of time for follow-up data among the subjects was 17 years. During that time, 199 of the women developed breast cancer.

Interestingly, the researchers found no individual antioxidants, including vitamin A, C, E, selenium, flavonoids and carotenoids to be associated with a reduced risk of breast cancer.

Other studies have identified the cancer-fighting potential of antioxidants. Research published last year in the International Journal of Epidemiology, suggested antioxidants shield may protect women who eat a lot of processed meat from the higher risk of breast cancer associated with a baloney habit.

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