Health - Food - Science - Community
A decline in colorectal cancer risk is associated with high dietary intake of foods containing carotenoids, such as α-carotene, β-carotene, β-cryptoxanthin, and lycopene.
The odds of preventing breast cancer may be stacked in favor of women with high circulating levels of carotenoids, such as of α-carotene, β-carotene, lutein, zeaxanthin, and lycopene.
A decline in non-Hodgkin lymphoma risk is associated with frequent consumers of foods high in carotenoids, such as alpha-carotene, beta-carotene, and beta-cryptoxanthin.
Regular intake of foods loaded with antioxidant nutrients and vitamins, such as selenium, vitamin A, beta-carotene, vitamin C, and beta-cryptoxanthin, may help reduce the risk of developing pancreatic cancer.
Regular consumption of foods loaded with alpha-carotene and beta-carotene may provide individuals with powerful protection against type 2 diabetes.
Habitual consumption of foods loaded with vitamin A and beta-carotene may protect individuals against lung cancer.
Breast cancer is less likely to occur in women with high serum concentrations of carotenoids, such as lutein, lycopene, and beta-carotene.