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Orange Is the New Pink for Breast Cancer Prevention
Neal Barnard, MD, FACC on
Daily Beta-Carotene Intake Reduces Breast Cancer Risk by 19%
Want to reduce your risk of breast cancer? Walk past the pink balloons, wrist bands, and packaged treats at the grocery store and head straight to the produce aisle. Orange is the new pink.
Research shows women who consume 3 to 6 mg of beta-carotene – the amount you’ll find in six baby carrots, half a sweet potato, or one cup of mashed pumpkin – each day slash their risk of breast cancer by about 19%. Leafy greens count, too. One cup of steamed spinach, kale, and mustard greens provide at least 10 mg of beta-carotene, twice the amount recommended by the Institute of Medicine to mitigate breast cancer risk.
If you don’t have a beta-carotene chart handy, then simply reach for foods with bright green, red, or orange hue.
Here are some seasonal options to get you started:
| Spinach Kale Mustard Greens Carrots Butternut Squash Pumpkin Cantaloupe Red Peppers | Serving SizeOne cup (cooked) One cup (cooked) One cup (cooked) 12 baby carrots One cup cubed (cooked) One cup (mashed) One cup (sliced) One cup (chopped) | Beta-Carotene11.3 mg 10.6 mg 10.4 mg 10.1 mg 9.4 mg 5.1 mg 3.2 mg 2.4 mg |
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Paula Gallagher
Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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Margo's impressive knowledge base is the result of a unique blend of educational and professional experience.
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Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
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Dr. Joseph Pizzorno, ND is a pioneer of integrative medicine and a leading authority on science-based natural medicine.
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Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach.
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