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Vegetables May Lower Risk for Breast Cancer

A new study published in the Journal of the National Cancer Institute links higher vegetable consumption to lower risk for estrogen receptor-negative breast cancer.

The Journal of the National Cancer Institute recently released new findings analyzing data from 20 studies––nearly 100,000 women were studied for 11 to 20 years, tracking fruit and vegetable consumption and the development of breast cancer. While a link between eating fruits and vegetables and the overall risk of breast cancer could not be proven, there was data to support that women who eat high amounts of vegetables reduce the risk of developing a specific type of breast cancer, estrogen receptor-negative breast cancer. Estrogen receptor-negative breast cancer means estrogen does not support the growth of the cancer cells and cannot be treated with hormone therapy. ER- breast cancer has a higher chance of recurrence in the first five years of diagnosis than ER+ breast cancer.

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