Lycopene may decrease risk of renal cell carcinoma in postmenopausal women
the ONA take:
According to a recent study published in the journal Cancer, researchers have found that a higher intake of lycopene in postmenopausal women may decrease the risk for developing renal cell carcinoma.
Lycopene is a natural oxidant found that in foods such as tomatoes, papaya, pink grapefruit, guava and watermelon. For the study, researchers analyzed data from 96,196 women nationwide who were included in the Women's Health Initiative from 1993 to 1998 and were followed up with through July 2013 at certain participating sites.
The researchers analyzed the risks for renal cell carcinoma associated with intake of lycopene, vitamin C, and vitamin E.
During the follow-up period, 240 women were diagnosed with kidney cancer. Results showed that participants who consumed more lycopene had a 39% lower risk of renall cell carcinoma compared with those women who reported a lower intake of lycopene.
"Lyopene from food sources has also been associated with decreased risk of breast and prostate cancer, and a diet high in vegetables and fruits are generally well-accepted for promoting good health, said lead researcher Cathryn Bock, Ph.D., M.P.H., associated professors of Oncology at Wayne State University's School of Medicine.
A higher intake of lycopene in postmenopausal women may decrease the risk for developing renal cell carcinoma.
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