Tomatoes can Decrease your Risk of Breast Cancer!

Benefits of Tangy Tomatoes


We all know that tomatoes are good for health. The juicy lush tangy tomatoes are good in curing breast cancer in postmenopausal females. Well that is great news!


According to the scientists the secret of this is linked to the presence of antioxidants-lycopene. The red color of tomatoes is due to the presence of lycopene. It neutralizes the harmful free radicals in the body.


Benefits of Tangy Tomatoes


Lycopene is known to reduce obesity- a major culprit behind the development of breast cancer.


Adana Llanos, the assistant professor of Epidemiology at Rutger University said, “The advantages of eating plenty of tomatoes and tomato-based products, even for a short period, were clearly evident in our findings. Eating fruits and vegetables, which are rich in essential nutrients, vitamins, minerals and phytochemicals such as lycopene, conveys significant benefits. Based on this data, we believe regular consumption of at least the daily recommended servings of fruits and vegetables would promote breast cancer prevention in an at-risk population.”


The researchers conducted a longitudinal cross-study to assess the breast cancer causing properties of tomatoes. 70 postmenopausal females were enrolled aged 55 years and above. They were vulnerable to developing breast cancer due to either obesity or immediate family history.


The volunteers were given tomato rich diet having 25 mg of lycopene per day for about 10 weeks. For the next 10 weeks the participants were given 40 gm of soy protein per day.


The scientists noted that the level of adiponectin-a glucose-regulating hormone in the body was known to play a chief role in the development of breast cancer.  The study revealed that a diet rich in tomatoes enhanced the level of adiponectin by almost nine percent.


Llanos further said, “The findings demonstrate the importance of obesity prevention. Consuming a diet rich in tomatoes had a larger impact on hormone levels in women who maintained a healthy weight.”


The above study was published in The Journal of Clinical Endocrinology & Metabolism.



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