It has long been suspected that red meat contributed to cancer risk in patients. According to a study in Italy conducted between 1983 and 1996 on patients with a red meat intake of at least 7 times per week, the incidence of cancers of breast, endometrium, and ovaries was higher. Therefore, it suggested that the reduction of red meat in the diet might lower the risk factors for these types of cancers. (6)
Carotenoids and breast cancer risk:
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 grams per day 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. (7)