The best anti-cancer food
What you eat and don’t eat has a powerful effect on your health, including your risk of cancer. Without
In a 2005 study, researchers found that women who ate legumes at least twice a week had a lower rate of developing breast cancer than those who ate less frequently.
Isoflavones found in soybeans help reduce the risk of breast cancer by protecting cells from the effects of estrogen. Studies have shown that regular consumption of soy-based foods at a young age (before puberty) reduces the risk of being affected by breast cancer. However, among women with a history of breast cancer, isoflavones may, have adverse effects.
Its high content of monounsaturated fat, hydroxytyrosol and oleuropein help to make olive oil an ally in the fight against breast cancer. The researchers have found out that oleic acid of olive oil reduces the level of protein produced by one of the genes known to cause breast cancer.
They are a good source of monounsaturated fat. Researchers in Stockholm found that women who consumed this type of fat had a lower risk of developing breast cancer than those who consumed other types of fat at the expense of the latter.
A 2005 study by the University of Toronto has established that women with breast cancer who took two tablespoons of ground flaxseed daily slowed the growth of their cancer cells. But, given the content of lignans (phytoestrogens) in flaxseed, women who are suffering from breast cancer should limit its consumption.
They are rich in beta-carotene and lutein, two powerful antioxidants. In a study, researchers at the National Institute of Environmental Health Sciences found that women who ate spinach more than twice a week had a lower risk of developing breast cancer than those who rarely consumed it.
A five-year study by researchers at the University of Southern California and the National University of Singapore in 2003 showed that postmenopausal women who consumed fish or shellfish (1.5 to 3 ounces) each day were 26% less likely to develop breast cancer unlike those who ate less fish, seafood and shellfish.
Scientists have demonstrated that in laboratory experiments, the sulfur components (or sulphurous) of garlic slowed the growth of cancer cells.