The University Network (TUN) cited the two women in a September 11, 2018 article for their recent study on the effects of fruit and vegetable consumption on breast cancer risk.
Research by Eliassen, associate professor in the Department of Epidemiology, and Farvid, research scientist in the Department of Nutrition, found that women who ate high amounts of fruits and vegetables—especially yellow, orange, and cruciferous vegetables—were less likely to develop breast cancer, particularly aggressive tumors.
“We know that intake of fruits and vegetables is beneficial for the prevention of several chronic diseases, as well as maintaining a healthy weight,” said Eliassen. “The possibility of a reduction in the risk of breast cancer with higher intake of fruits and vegetables is an additional reason for women to increase their intake of fruits and vegetables.”
Read the University Network article: Women Killin’ It In Cancer Research