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Antioxidants and Breast Cancer

DOI: http://dx.doi.org/10.1111/j.1753-4887.1999.tb06906.x 321-324 First published online: 1 October 1999


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 micro-nutrients to breast cancer risk are warranted.

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