Cancer is the second leading cause of death in the United States, surpassed only by cardiovascular diseases. Research shows that approximately 30 percent to 35 percent of all cancer-related deaths are linked to dietary factors. Given the anti-cancer properties of phytochemicals found in fruits and vegetables, many cancer patients increase their intake of these healthy foods.
A mega cohort study led by Harvard University analyzed the records of more than 90,000 premenopausal women and showed that those who consumed the most fruit during adolescence (approximately three servings per day) had a 25 percent lower risk of developing breast cancer compared to those who ate the least (about 0.5 servings per day).
