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By Alexandra SifferlinDec. 07, 2012Add a CommentResearchers report in the Journal of the National Cancer Institute that women loading up carotenoids, the micronutrients found in red, yellow and deeply colored fruits and vegetables such as carrots, sweet potatoes spinach and kale, showed lower rates of breast cancer than those who didn’t eat as many of these foods.
Previous studies looking at the link between carotenoid levels and breast cancer had varying
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