Thursday, February 25, 2016

Eating Carrots Lower Risk of Breast Cancer

Eating carrots has been known to be very good for eye health. As it turned out, the benefits of carrots more than that. Based on research published in the American Journal of Clinical Nutrition, regularly eat carrots reduce the risk of breast cancer by 60 percent.

Carrots are rich in beta-carotene, which is a naturally occurring chemical that makes brightly colored plant foods.

European scientists studied 1,500 women diagnosed with breast tumors and 1,500 cancer-free women. Researchers noted their dietary habits and do blood tests to measure levels of beta-carotene, as well as other vegetable substances such as vitamin C and lycopene in the body.

The results showed that women who are high in beta-carotene as carrots and peppers consumption, lebiih 40-60 percent less likely to develop breast cancer.

Scientists believe, beta carotene naturally provides a protective effect on the body. Beta-carotene is also contained in spinach, red peppers, and mango. Women who consume these foods on a regular basis, also 40-60 percent lower risk of developing breast cancer.

Meanwhile, according to local health officials, beta-carotene is very important because it will be turned into vitamin A in the body, thus helping to boost the immune system.

Dr Richard Berks asserted, reducing the risk of cancer is to a healthy lifestyle. According to him, there is always a very important vegetables in dinner plates.

"We've long known, a healthy diet, including eating carrots may help lower breast cancer risk. Therefore, healthy eating helps maintain a healthy weight," he said.

In addition to the balanced diet, Richard urged people to be more active and limiting alcohol intake.

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