Orange Is the New Pink

This is a guest blog from Physicians Committee director of nutrition education Susan Levin, M.S., R.D., C.S.S.D.

In honor of Breast Cancer Awareness Month, both individuals and businesses don pink ribbons in the fight against breast cancer. But while pink has become synonymous with breast cancer, orange is the color that can actually help prevent this disease.  Women who consume the most orange vegetables, which are rich in carotenoids, lower their risk of breast cancer by 19 percent.
One type of carotenoid is beta-carotene, which many people associate with carrots. The Institute of Medicine recommends women consume a daily serving of 3 to 6 milligrams of beta-carotene to reduce the risk of disease. Carrots are a great source of beta-carotene, but there are so many other foods that are packed with this immunity-boosting nutrient. One cup of butternut squash has up to three times the suggested minimum amount!

As we head into autumn, many carotenoid-rich vegetables are in season. Fill your grocery cart with orange foods and stop by the farmers market for some pumpkin, squash, winter squash, and sweet potatoes. Spread the word by sharing the graphic—and make sure that even if you’re wearing pink, you’re still eating orange!