Given the interest that my post on diet and cancer seemed to generate, I decided I’d go into a little more detail about the micronutrients in our foods and how they might reduce cancer risk. I use the word “might” because although the studies show a probable risk reduction, we still can’t confidently say “yes, it is THIS specific compound that makes this food lower cancer risk”. Apart from anything else, each food contains a complex myriad of different elements, which may all play their own part in risk reduction, either on their own or working together.
You can listen to the audio version here:
These are fat-soluble red/orange pigments, including beta-carotene and lycopene that I talked about recently here, that are important for our bodies in making vitamin A. There are more than 600 different carotenoids, but only 50 or so that we consume in our diets. And only around half of them can be absorbed.
Dietary carotenoids come from...