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A recent study coming from Harvard T.H. Chan School of Public Health shows that women who eat higher amounts of fruits and vegetables are less likely to contract breast cancer. The most promising results seemed to come from cruciferous vegetables, like kale and Brussels sprouts, and fruits like blueberries and strawberries.
Even though the connection between natural foods and a reduced risk of cancer is not something new, this is the first report that goes into so much detail regarding exactly what are the particular types that have a more significant influence and by how much.
Spanning for more than 35 years, the research is based on two projects that involved a combined number of approximately 180,000 women with ages between 29 and 59.
The data revealed that consuming at least 5.5 servings of produce each day could lead to an 11% reduction in risk than those having 2.5 or fewer servings. (One serving was measured as one cup of raw or half a cup of chopped or cooked vegetables/fruits)
Published in the International Journal of Cancer, the article “assessed tumors by hormone receptor status and molecular subtypes” and employed Cox proportional hazards regression.
Existing work exploring a correlation between breast cancer risk and benefits from a healthy diet of greens only focused on fiber intake. The results of this study show that the micronutrients and antioxidant qualities of plants could be more important than previously thought.
The conclusion is simple: eat healthy to be healthy![/et_p[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]