Vegetables Reduce Breast Cancer Risk

Women consuming more vegetables have a decreased risk of breast cancer, according to a new study published in the American Journal of Epidemiology. Researchers followed the diets of 51,928 participants in the Black Women’s Health Study. Participants who ate two or more servings of vegetables per day had a 43 percent decreased breast cancer risk, compared with those who ate less than four servings per week. Cruciferous vegetables (e.g., broccoli, cauliflower, and kale) and carrots had the largest impact on breast cancer risk.