Tomatoes May Lower Breast Cancer Risk

Tomatoes are rich in lycopenes, antioxidant compounds for which previous studies suggest anti-cancer effects.  Adana Llanos, from The Ohio State University (Ohio, USA), and colleagues completed a longitudinal cross-over study examining the effects of both tomato-rich and soy-rich diets in a group of 70 postmenopausal women. For 10 weeks, the participants ate tomato products containing at least 25 milligrams of lycopene daily. For a separate 10-week period, the subjects consumed at least 40 grams of soy protein daily. Before each test period began, the women were instructed to abstain from eating both tomato and soy products for two weeks.  Researchers observed that in the tomato-rich segment of the diet, participants’ levels of adiponectin -– a hormone involved in regulating blood sugar and fat levels –- climbed 9%. This effect was slightly stronger in women who had a lower body mass index. The study authors conclude that: “Increasing dietary consumption of tomato-based foods may beneficially increase serum adiponectin concentrations among postmenopausal women at increased breast cancer risk, especially those who are not obese.”