Antioxidants and breast cancer.
A recent prospective study found that consumption of fruits and vegetables high in specific carotenoids and vitamins reduced breast cancer risk among premenopausal women. This observed protection might not be due to the anticarcinogenic mechanism of a single nutrient. Further prospective studies relating blood and dietary micronutrients to breast cancer risk are warranted.
McKeown
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Vitamin K Laboratory, Jean Mayer USDA Human Nutrition Research Center, Tufts University, Boston, MA 02111, USA.
D000328:Adult; D000975:Antioxidants / Q000627:therapeutic use*; D001943:Breast Neoplasms / Q000517:prevention & control*; D002338:Carotenoids / Q000627:therapeutic use; D004032:Diet; D004034:Diet Surveys; D005260:Female; D005500:Follow-Up Studies; D005638:Fruit; D006801:Humans; D008875:Middle Aged; D018384:Oxidative Stress; D017697:Premenopause; D011446:Prospective Studies; D012306:Risk; D012307:Risk Factors; D011795:Surveys and Questionnaires; D013997:Time Factors; D014675:Vegetables; D014815:Vitamins / Q000627:therapeutic use; D019207:beta Carotene / Q000627:therapeutic use
D000975:Antioxidants; D014815:Vitamins; D019207:beta Carotene; D002338:Carotenoids