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# Beta-carotene may protect against ER- breast cancer
- URL: https://www.foodconsumer.org/beta-carotene_protects_against_er_negative_breast_cancer_0624160/
- Published: 2016-06-24T09:07:00.000Z
- Updated: 2026-09-22T15:45:10.000Z
- Description: Among 1,502 breast cancer cases and matched controls, women with high serum alpha-carotene were 39% and those with high beta-carotene 51% less likely to have estrogen-receptor-negative breast cancer. High retinol ran the other way, with 137% higher risk of ER-negative, PR-negative tumours.
- Author: Food Consumer
- Tags: Vitamins, Nutrition, #vivvo-import

A case-control study published in *American Journal of Clinical Nutrition* suggests that eating foods high in carotene, particularly beta carotene, may lower risk of estrogen receptor negative (ER-) breast cancer. Estrogen receptor negative (ER-) breast cancer does not respond to hormone therapy and is more difficult to treat. About 25% of breast cancer cases are ER-.

The study of 1502 cases of breast cancer and 1502 controls shows that both alpha-carotene and beta-carotene were inversely associated with ER- breast cancer. Women with high serum alpha carotene were 39% less likely to be diagnosed with ER- breast cancer while women with high beta carotene were 51% less likely to develop ER-breast cancer.

Tocopherol, vitamin C and retinol, on the other hand, were not associated with risk of ER-breast cancer. High serum levels of retinol were actually more likely found in women with ER−/progesterone receptor–negative tumors. In other words, women with high levels of retinol (a type of vitamin A) were 137% more likely to be diagnosed with ER−/progesterone receptor–negative breast cancer.

For the study, serum carotene, tocopherol (vitamin E), vitamin C and retinol were measured prior to diagnosis. Cases were individually matched to cases. Participants were enrolled in the European Prospective Investigation into Cancer and Nutrition cohort.

Foods including shrimp, eggs, cow's milk, cheese, yogurt and salmon contain high amounts of retinol, which can also be converted from retinoids from foods. Sweet potato, carrots, spinach, kale, mustard greens, collard greens and turnip greens are excellent sources of beta-carotene. (David Liu)

*Marije F Bakker et al. Plasma carotenoids, vitamin C, tocopherols, and retinol and the risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition cohort, First published January 20, 2016, Am J Clin Nutr February 2016, vol. 103 no. 2 454-464*