Veggies and Breast Cancer Risk

Researchers tracked about 182,000 women for 24 years. Women who reported eating more than 5-1/2 servings a day of vegetables and fruit (not juice) had an 11% reduced risk of breast cancer when compared to those who consumed no more than 2-1/2 servings a day. Broccoli, cauliflower, cabbage, winter squash and green leafy vegetables were particularly associated with lower risk. Diets rich in fruits and vegetables have also been linked to lower risk of heart attack and stroke and may also help lower blood pressure.