Tomatoes reduce the risk of cancer
Researchers analyzing the links between tomatoes and cancer risk have concluded that a high consumption decreases the risk.
The researchers, from Harvard Medical School and Brigham and Women's Hospital in Boston reviewed 72 studies and found that 57 of these showed a link between increased tomato intake and lower cancer risk. The results of 35 of these were considered to be statistically significant. Reduction in risk was usually around 40 per cent. None of the studies reported results that suggested that tomatoes increased the risk of cancer.
Many experts believe that the antioxidant, lycopene is the compound most likely to be linked to this reduction in risk.
