Eat Orange Foods to Reduce Breast Cancer Risk, Brigham and Women's Hospital and Harvard Medical School Study

While pink is usually the color most associated with breast cancer advocacy, women may want to think red and orange if they’re looking to lower their own breast cancer risk. Tomatoes, carrots, and butternut squash are chock full of plant chemicals called carotenoids, and Harvard School of Public Health researchers found that eating plentiful amounts was associated with a 20 percent lower risk of breast cancer, according to a study published last week in the Journal of the National Cancer Institute.