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According to a latest study, eating carrots can minimize a woman's chances of developing breast cancer by up to 60%.

The fruits and vegetables that contain high amounts of pigment, beta-carotene, such as red peppers, spinach, mangoes etc. have the same effect. It is the beta-carotene that lends bright color to fruits and veggies. For many years, scientists have insisted that consuming high quantities of green and colored vegetables as well as fruits help in warding off life-threatening diseases such as cancer and heart diseases. However, the latest study published in the American Journal of Clinical Nutrition, suggests that these benefits are much greater, in terms of breast cancer. UK reports more than 58,000 cases of breast cancer each year. Every one in eight women is diagnosed by this disease at some point, says Daily Mail

One of the biggest ever studies conducted to study the relationship between diet and caner, the scientists looked into a wide variety of plant chemicals to see its effect on cancer risk. For the purpose of study, researchers examined 1,500 women that were diagnosed with breast tumors and the other 1,500 women with no signs of cancer. Both the groups were questioned about their dietary habits and their blood tests were carried out to determine the levels of beta-carotene as well as other plant-based nutrients such as Vitamin C and Lycopene.

According to the research findings, the women who ate foods rich in beta carotene, such as peppers and carrots, were 40-60% less likely to develop breast cancers. However, this pigment did not reduce the possibility of oestrogen receptor positive tumors, that account for the most of breast cancers in UK.
NHS choices website run by the government says that beta-carotene is essential as it transforms into vitamin A by the body, restoring the immune system and improving vision. However, increasing dosage with the help of supplements have also been linked to lung cancer in some people, as reported by Daily Mail