Leafy green vegetables

Leafy green foods such as kale, arugula, spinach, mustard greens, and chard may have anticancer properties. Carotenoid antioxidants found in leafy green vegetables, such as beta carotene, lutein, and zeaxanthin, have been linked to a lower risk of breast cancer. Women with greater levels of carotenoids had a considerably decreased risk of breast cancer than women with lower levels, according to an analysis of eight research involving over 7,000 people.

Follow-up research of over 32,000 women found that higher blood levels of total carotenoids were linked to an 18–28% lower risk of breast cancer, as well as a lower chance of recurrence and death in those who had previously been diagnosed with breast cancer. Furthermore, evidence suggests that consuming a lot of folates, a B vitamin found in green leafy vegetables, might help prevent breast cancer.