NEW YORK, April 12 (UPI) — A U.S. analysis of data from more than 400,000 Europeans has found only a weak link between eating fruits and vegetables and preventing cancer development.
Mount Sinai School of Medicine scientists in New York said they found the relationship between high consumption of fruits and vegetables and a reduced risk of cancer is not as strong as commonly thought.
Dr. Paolo Boffetta, lead author of the study and deputy director of The Tisch Cancer Institute at the Mount Sinai School of Medicine, said he and his colleagues analyzed detailed information on dietary habits and lifestyle variables of 142,605 men and 335,873 women from Western European nations compiled by Imperial College London Professor Elio Ribili.
Boffetta said his team found a small but significant inverse relationship between high intake of fruits and vegetables and overall cancer risk.
“The bottom line here is that, yes, we did find a protective effect of fruit and vegetable intake against cancer, but it is a smaller connection than previously thought,” Boffetta said. “However, eating fruits and vegetables is beneficial for health in general and the results of this study do not justify changing current recommendations aiming at increasing intake of these foods.
The findings appeared in the April 6 online edition of the Journal of the National Cancer Institute.
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