Breast Cancer: 10 Foods Women Should Eat
Eggs
Eggs are one of the most potent sources of an essential nutrient known as choline. Choline is very important but not easy to find. Not only does it act as brain food, but it may also help lower your risk of breast cancer.
According to The Journal of the Federation of American Societies for Experimental Biology, women who consumed the highest amount of choline had the lowest risk of breast cancer.
Mushrooms
Eating a serving of fungi a day might help protect you from breast cancer, according to a study printed in the International Journal of Cancer. The study, which involved more than 2,000 Chinese women, found that participants who consumed 10 grams (which is equal to a single, small ‘shroom!) or more of fresh mushrooms every day were about two-thirds less likely to develop breast cancer than non-mushroom eaters.
Fish oil
Studies have found mixed results when it comes to the health benefits of omega-3 fatty acids, which are found in fish oil and some plants.
However, a large recent review of studies showed that women who consumed the highest amounts of fish-type omega-3 fatty acids, either by eating fish or taking fish oil supplements, had a 14 percent lower risk of developing breast cancer. The study was published in the British Medical Journal in June.
The amount of omega-3 needed to achieve this reduced risk is equivalent to one or two servings weekly of oily fish, such as salmon, herring or sardines.
Walnuts
Walnuts contain a vitamin called gamma tocopherol that stops the activation of Akt an enzyme that is essential for cancer cell survival without harming healthy cells.
The nut also contains cholesterol-like molecules called phytosterols that can help regulate estrogen levels in men and women and even slow the growth of breast cancer cells by blocking estrogen receptors.
Soy
Soy contains isoflavones, a type of plant estrogen, and may reduce the risk of breast cancer or the risk of recurrence in cancer survivors.
Because hormones can fuel breast cancer, researchers have studied whether soy products could be harmful for patients.
In one study of post-menopausal breast cancer survivors, those who consumed the most soy isoflavones, around 42.3 milligrams a day, had a decreased risk of recurrence of breast cancer compared with those who consumed the least, or around 15.2 mg a day.