Some foods help fight breast cancer


People concerned about their cancer risk may find that switching their diets can do a world of good.

Certain foods may reduce cancer risk, according to various cancer experts, including the MD Anderson Cancer Center. In addition, some foods might increase a person’s risk of developing cancer. Knowing what to put on the table come breakfast, lunch and dinner can go a long way toward reducing one’s cancer risk.

Some foods show cancer-fighting properties, although it is impossible to currently say one food or another can actually stop cancer from developing. Studies have shown diets filled with colorful fruits and vegetables can reduce the risk of developing cancer, heart disease and diabetes. Cancer Research UK points out that some foods, such as red meat and salt-preserved foods, can increase a person’s risk of developing some cancers, while vegetables, fruits and foods high in fiber have the opposite effect.

A comprehensive review of thousands of studies on physical activity, diet and weight conducted for the World Cancer Research Fund and the American Institute for Cancer Research found that plant-based foods are the best at fighting cancer. Broccoli, berries and garlic showed some of the strongest tendencies to prevent cancer. According to research associates at Johns Hopkins University School of Medicine, a variety of chemicals from plants known as phytochemicals protect cells from harmful compounds in food and in the environment. Phytochemicals prevent cell damage and mutations.

When making their grocery lists, people who want to eat healthy and lower their cancer risk can include as many of these foods as possible.

Garlic: Studies suggest that garlic can reduce the incidence of stomach cancer by attacking bacteria associated with some ulcers and belly cancers. Sulfur compounds in the food may stimulate the immune system’s natural defenses against cancer and could reduce inflammation and tumor growth.

Broccoli: Broccoli and other cruciferous vegetables like cauliflower, cabbage and kale contain glucosinolates. These are phytochemicals that produce protective enzymes that activate in the intestines. One particular compound, sulforaphane, is strongest and found in broccoli. Protective properties are highest in raw or steamed broccoli.

Blueberries: Blueberries are loaded with antioxidants. Antioxidants neutralize the unstable compounds, called free radicals, that can damage cells and lead to cancer.

Tomatoes: The red, rich coloring of tomatoes comes from lycopene. In laboratory tests, lycopene has stopped cancer cells, including breast, lung, and endometrial cancers, from growing. Researchers speculate that lycopene protects cells from damage that could lead to cancer by boosting the immune system.



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