A new study by University of California, Berkeley, researchers has found that women who eat more fruits, vegetables, and protein before pregnancy may lower the risk of their children developing leukemia.

Some 276 Northern California mothers answered a questionnaire on 76 food items to reveal their overall diets in the year prior to their pregnancies. Half the women had a child diagnosed with acute lymphoblastic leukemia, while the other half had children without cancer. After comparing the responses, researchers found that the higher the intake of vegetables, fruits, and foods containing protein, the lower the risk of the women's children developing leukemia. Certain foods - including carrots, string beans and canteloupe - seemed to have stronger links to lower childhood leukemia risk, according to the study.

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