NutritionFacts.org

breast cancer

Much like other types of cancer, a plant-based diet may be beneficial in preventing (see here and here), slowing, and even treating breast cancer, despite flawed or deceptive studies to the contrary.

Diets containing less meat may reduce the risk of breast cancer by lowering one’s exposure to anabolic steroids, heterocyclic amines, saturated fat, trans fat, and industrial pollutants. Dairy contains hormones that may increase breast cancer risk directly, or indirectly by contributing to premature puberty. Melatonin suppression by meat and dairy may also play a role. Eating a single egg a day has been associated with nearly three times the odds of breast cancer.

Kimchi, acrylamide in crispy carbs, multivitamins, and alcohol may also increase one’s risk, and, from a breast cancer perspective, folate in beans and greens may be preferable to folic acid in pills.

Vegetables in general may be protective against breast cancer. The most protective are likely cruciferous vegetables, such as broccoli (see here and here), kale, cabbage, and allium family vegetables (such as garlic, onions and leeks). Also potentially protective are amla (against both cancer cell growth and invasion here), mushrooms (stuffing mushrooms are best), and avocadoes (though there is natural toxin in avocadoes that may be a problem).

Among fruits, organic strawberries appear to preferably block cancer cell growth and, like other berries, may block breast-cell DNA damage. Apples also appear to reduce breast cancer risk.

Soy foods have the distinction of both helping prevent breast cancer (in part by supporting normal pubertal development) and improving survival, even for women on Tamoxifen.

To further decrease risk of breast cancer, look to daily tea consumption (including a few herbal varieties), coffee, flax seeds (which also may improve survival—see here and here), black beans, the correct level of vitamin D, the spice turmeric, and an hour of exercise daily. Avoid certain ayurvedic medicines due to lead and other contaminants.

Dr. Greger covers breast cancer in his full-length presentation, Uprooting the Leading Causes of Death, where he explores the role diet may play in preventing, treating, and even reversing our top 15 killers.

See also the related blog posts: Stool Size and Breast Cancer Risk, Breast Cancer Survival and Soy, Breast Cancer Stem Cells vs. Broccoli, Breast Cancer and Diet, Soy and breast cancer: an update

Topic summary contributed by Eitan.
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Watch videos about breast cancer

  • Breast Cancer Prevention: Which Mushroom Is Best?
    Breast Cancer Prevention: Which Mushroom Is Best?
    Woodear, crimini, oyster, Italian brown, enoki, button, stuffing, shiitake, chanterelle, and Portobello mushrooms were compared to see which was best at inhibiting aromatase enzyme activity.
  • Vegetables Versus Breast Cancer
    Vegetables Versus Breast Cancer
    Mushrooms may help prevent breast cancer by acting as an aromatase inhibitor to block breast tumor estrogen production.
  • Cancer Prevention and Treatment May Be the Same Thing
    Cancer Prevention and Treatment May Be the Same Thing
    Breast cancer can take decades to develop, so early detection via mammogram may be too late.
  • The Effect of Soy on Precocious Puberty
    The Effect of Soy on Precocious Puberty
    Meat, animal protein, and soymilk (soya milk) can affect premature breast development in girls.
  • Melatonin & Breast Cancer
    Melatonin & Breast Cancer
    There are components of our diet that may increase cancer risk by mimicking the role of light pollution in melatonin suppression.
  • Convergence of Evidence
    Convergence of Evidence
    Profile of an editorial published by Dr. Dean Ornish in the American Journal of Cardiology describing the optimal diet and how simple choices can be as powerful as drugs and surgery.
  • Is Kimchi Good For You?
    Is Kimchi Good For You?
    Epidemiological evidence that kim chi consumption may significantly increase cancer risk.
  • Dioxins in the Food Supply
    Dioxins in the Food Supply
    Which foods accumulate the highest levels of industrial toxins?
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