Foods To Protect Women From #BreastCancer
Breast Cancer is one type of cancer that has plagued a lot women. If you are at risk, then lets consider some type of foods that you should eat.
Tomatoes may help reduce women’s risk of developing breast cancer! According to Journal of the National Cancer Institute in 2012, the antioxidant carotenoid, lycopene, was particularly effective at helping women with the harder-to-treat version of breast cancer: estrogen receptor (ER)–negative tumors. Breast cancer risk was 19 percent lower in women with the highest levels of total carotenoids compared with women having the lowest levels and women with the highest levels of lycopene had a 22 percent decreased breast cancer risk.
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.
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.
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 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.
Folate and folic acid
A diet rich on folate and folic acid, which are forms of a B vitamin, may be beneficial when it comes to breast-cancer, some studies have shown.
A study on postmenopausal women found that those who took a lot of folate supplements were 22 percent less likely to have breast-cancer, compared with those with very low folate intake.
Folate may be protective, particularly against estrogen-receptor-negative types of breast cancer, the researchers concluded in their article, published in the American Journal of Clinical Nutrition in December 2008.
Sweet potatoes, specifically, are rich in a specific carotenoid known as beta-carotene. According to Journal of the National Cancer Institute, women with the highest levels of beta-carotene in their blood that a 17 percent lower risk of developing certain types of breast cancer. The theory is that carotenoids contain compounds that help regulate cell growth, defense, and repair.
Green tea may help breast-cancer patients fare better in the disease progression, studies have suggested.
It is proposed that green tea helps patients by limiting the growth of the tumor. Chemicals in green tea called polyphenols appear to inhibit proteins that promote tumor cell growth and migration, according to experimental studies in animals.
When Spanish researchers had women supplement their Mediterranean diets with extra-virgin olive oil, the researchers found that these women had a 68 percent lower risk of developing breast cancer compared to women whose dietary fats came from corn oil. The study, published in JAMA Internal Medicine, speculated that the olive oil’s anti-inflammatory phenolic compounds and oleic acid may have quelled the growth of malignant cells.