Although the cause of breast cancer is still not well understood, there is much evidence of a clear relationship with diet.
As early as 1930, examiners found that a low-fat diet could prevent breast cancer in animals, and information from an international study showed that breast cancer mortality was positively related to average fat consumption per person. Domestic surveys have also confirmed that the increasing incidence of breast cancer in some cities in recent years may be related to factors such as the marked improvement in the nutritional status of urban residents and the increased intake of dietary fat. Many studies have shown that the occurrence of breast cancer is related to the hormones secreted by endocrine glands such as ovaries and pituitary gland, but the normal function of endocrine is also affected by diet, and the relationship between hormones and breast cancer may work through diet. Trace elements in the diet are also closely related to the occurrence of breast cancer. Animal experiments have shown that feed containing selenium not only reduces the incidence of breast cancer in animals, but also prolongs the latent period of cancer formation. Epidemiological data show that the intake of selenium is inversely proportional to the rate of breast cancer. Some statistics show that iodine deficiency in the natural environment can lead to an increased incidence of breast cancer. In the United States is a study that showed a direct relationship between the occurrence of breast cancer and vitamin D intake. Although the exact mechanism is not clear, however, vitamin D seems to enhance the ability to resist the occurrence of breast cancer. Liu An, Department of Oncology, Department of Difficult Diseases, Jinan Hospital of Traditional Chinese Medicine
Therefore, paying attention to a reasonable diet has important practical significance for the prevention of breast cancer.
First of all, pay attention to a balanced dietary structure. Different foods contain different kinds and amounts of nutrients. Diversifying the variety of food every day, matching meat and vegetables and changing them frequently can ensure sufficient nutrition. Avoid excess calories, control the intake of fat, especially animal fat, and the calories provided by fat should account for 20%-25% of the total dietary calories. High-fat foods such as fatty meat, cream, duck meat and sweets can cause excessive calorie intake and obesity, which is a risk factor for breast cancer, so it should be controlled. At the same time, proper physical activity and physical exercise should be carried out regularly to enhance physical fitness, burn calories and help lose weight.
The second thing is to eat foods with anti-cancer and anti-cancer effects. Epidemiological surveys show that eating more soy products can reduce the risk of breast cancer. Soybean products such as tofu, dried tofu and pepitas are rich in high-quality protein, unsaturated fatty acids and inorganic salts. It has been pointed out that if 2% to 4% of the total food intake of soy products is consumed in a day, it has a protective effect. The risk of breast cancer can be reduced by 50% by eating 1 to 3 boxes of tofu per month.
You should also eat more fresh vegetables and fruits. The nutrient content and content of different vegetables and fruits are not exactly the same and should be consumed in rotation. Vegetables and fruits are not only rich in vitamin C, carotenoids, inorganic salts and dietary fiber, etc. Cruciferous vegetables such as cabbage, cabbage, cauliflower, also contain terpenes, flavanols, indoles and aromatic isothiocyanic compounds, which have the effect of inhibiting tumorigenesis. Supplement iodine, selenium and other trace elements with fish, shrimp, oysters, jellyfish, garlic, onions, tomatoes, capers, kelp, mushrooms and many kinds of dried fruits. The appropriate more sunshine, can promote the body to produce more active vitamin D.
Third, do not eat or eat less food that has cancer-causing or cancer-inducing effects. Salt cured, smoked, fried and fire-roasted products, the processing process will produce certain substances that may have carcinogenic or cancer-inducing effects. Such as salt cured food nitrite content increased, smoking, frying and directly on the fire barbecue may produce cyclic aromatic hydrocarbons polymer compounds, such as benzo(a)pyrene. Cigarette burning can produce nitro compounds with carcinogenic effects. Epidemiological surveys have found that passive smokers have a much greater likelihood of developing breast cancer than those without a history of passive smoking, so active and passive smoking should be avoided as much as possible.