A 2012 Harvard Medical School study compared results of studies measuring women’s blood levels of carotenoid, colorful plant pigments that can act as antioxidants. The study determined that women with the highest levels of carotenoids had a lower risk of breast cancer..."
Read more: http://www.journalstandard.com/article/20131020/OPINION/131029968#ixzz2jA0jXnT5
The U.S. surgeon general has stated that “a comparison of populations indicates that death rates for cancers of the breast, colon, and prostate are directly proportional to estimated dietary fat intakes.”
In looking at surviving breast cancer once it has occurred, fat is again the enemy. In a Canadian research study, women with cancer were more likely to have lymph node involvement if they had a higher fat intake; dietary fat seems to have a measurable effect when cancer has spread to other parts of the body.
Read more: http://www.journalstandard.com/article/20131020/OPINION/131029968#ixzz2jA7Wd0bi