Beta-carotene and breast cancer:
According to a large prospective study of 83,234 women (aged 33-60 years old), consumption of foods rich in specific carotenoids (plant pigments found in carrots, sweet potatoes, spinach, kale, collard greens, papaya, bell peppers, tomatoes) and vitamins A, C, and E may reduce the risk of breast cancer among premenopausal women. Increased intake of lutein and zeaxanthin (both carotenoids), and vitamin A supplements, as well as beta-carotene from food were found to lower the risk of breast cancer in premenopausal women, but the link was found to be weak. However among women with a family history of breast cancer, this association was strong. Researchers reported that higher intake of beta-carotene was associated with a moderately reduced risk of breast cancer among women consuming 15 g/d of alcohol or more. Furthermore, premenopausal women eating at least 5 servings of fruits and vegetables per day had a significant reduction of breast cancer risk compared to women who had less than 2 servings per day. Premenopausal women with a family history of breast cancer who consumed more than 5 servings of fruits and vegetables per day received the greatest benefit from carotenoids with a moderately reduced risk of breast cancer. (11)