green beans

Studies have not established the effect of green beans on breast cancer

Green beans or string beans are the unripe pods of common beans (Phaseolus vulgaris). Green beans are a good dietary source of vitamin C, vitamin K, folate, potassium, phosphorus, manganese, magnesium, calcium, iron, zinc and fiber. Green beans also contain carotenoids such as beta-carotene and lutein (which has been found to protect against both cataracts and age-related macular degeneration in the eye), as well as the flavonols quercetin and kaempferol.

Breast cancer-related effects of eating green beans

Green bean components beta-carotene, lutein, quercetin, and kaempferol have all been found to be associated with lower risk of breast cancer. However, no population studies have been performed that specifically identified an association between green bean consumption and risk of breast cancer.

Additional comments

Green beans lose some of their antioxidant capacity when boiled; other cooking methods are preferable. Frozen beans lose less of their antioxidant activity than canned beans. One study found that up to 24% of the flavonol contents of green beans was leached into the cooking water during commercial processing. Non-organic green beans must be washed very thoroughly to remove pesticide residue as much as possible.

Haricots verts is the French name for green beans. True French green beans are longer and more narrow than common U.S. varieties. The Chinese long bean or yardlong bean (Vigna unguiculata subsp. Sesquipedalis) is a type of cowpea.

Note that while we are continually searching for new evidence specifically concerning this food, there is not much interest in it among breast cancer researchers, so few studies are available.

Tags: betaCarotene, calcium, carotenoid, fiber, folate, greenBean, iron, kaempferol, lutein, vitaminC, zinc

Selected breast cancer studies

Plasma Carotenoids and Retinol and Overall and Breast Cancer Risk: A Nested Case-Control Study Effects of cooking techniques on vegetable pigments: a meta-analytic approach to carotenoid and anthocyanin levels Adolescent Carotenoid Intake and Benign Breast Disease Specific carotenoid intake is inversely associated with the risk of breast cancer among Chinese women Circulating Carotenoids and Risk of Breast Cancer: Pooled Analysis of Eight Prospective Studies Dietary compared with blood concentrations of carotenoids and breast cancer risk: a systematic review and meta-analysis of prospective studies Effect of different sample preparation methods on isoflavone, lignan, coumestan and flavonoid contents of various vegetables determined by triple quadrupole LC-MS/MS Determination of conjugated and free isoflavones in some legumes by LC-MS/MS Circulating Carotenoids, Mammographic Density, and Subsequent Risk of Breast Cancer Influence of Cooking Methods on Antioxidant Activity of Vegetables Steam cooking significantly improves in vitro bile acid binding of beets, eggplant, asparagus, carrots, green beans, and cauliflower In vitro binding of bile acids by okra, beets, asparagus, eggplant, turnips, green beans, carrots, and cauliflower Flavonoids and Breast Cancer Risk in Italy Evaluation of the Estrogenic Effects of Legume Extracts Containing Phytoestrogens Prospective Study of Carotenoids, Tocopherols, and Retinoid Concentrations and the Risk of Breast Cancer

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