Plants Reduce Risk of Breast Cancer

Can you reduce your risk of breast cancer with plant foods?

According for the American Institute for Cancer Research (AICR), those who are preventing and have survived breast cancer can reduce their risk of breast cancer by consuming a plant based lifestyle. Studies in Japan and China have shown when eating plant foods such as fruits, vegetables, and grains can reduce risk of cancer versus those who primarily consumed meat, dairy, and unhealthy fats which increased their risk.

What are the best plant foods to reduce breast cancer risk?

Flax seeds – Binds to estrogen beta receptors in breast tissue to suppress tumor growth.

Cruciferous vegetables – Contain powerful antioxidants such as sulforaphane. Studies have shown glucosinolate compounds inhibit growth and progression of breast cancer cells.  

Soy – Binds to Estrogen beta receptors in breast tissue to suppress tumor growth

Beans – Contain fiber and antioxidants that decrease risk of Estrogen receptor positive breast cancer. 

Mushrooms – Inhibits the enzyme aromatase which produces estrogen.

Beta carotene – Powerful antioxidant in orange, red, yellow, and green colored foods. Studies have shown carotenoids decrease risk of Estrogen receptor negative breast cancer and suppresses growth of cancer cells.

Are you eating enough of these foods? What foods are you committed to eating more of to help reduce your risk? Let’s rethink breast cancer and empower others to do the same!