Breast Cancer: Eat to Prevent
By Editorial Staff
Breast cancer remains the most commonly diagnosed cancer among women worldwide, and while age, family history, genetics, and hormonal factors all play important roles, lifestyle choices also influence risk.
Scientists have long known that maintaining a healthy weight, exercising regularly, limiting alcohol, and eating a diet rich in plant foods can make a difference. Research suggests that one group of naturally occurring plant compounds – called flavonoids – deserve a place in that conversation.
A large study has found that women who consumed the greatest amounts of flavonoid-rich foods had a significantly lower risk of developing breast cancer than those whose diets contained the least. The protective association was also observed among women with a high inherited genetic risk.
Flavonoids are natural compounds found in fruits, vegetables, tea, cocoa, beans, and many other plant foods. Researchers believe they help reduce inflammation, combat oxidative stress, support healthy immune function, and influence processes involved in abnormal cell growth.
In the study, researchers followed more than 93,000 women for nearly 12 years. Women with the highest flavonoid intake had about a 15% lower risk of breast cancer than those consuming the least. Higher intakes of flavanones and proanthocyanidins – found in foods such as oranges and apples – were particularly associated with lower risk.
Apples, citrus fruits, berries, grapes, onions, leafy greens, broccoli, tea, cocoa, dark chocolate (in moderation), beans, and legumes are all excellent sources of flavonoids. Talk to your doctor for more information.
