Vegetables
A very beneficial component for breast cancer is vegetable fiber, which stimulates anaerobic fermentation by colonic bacteria, leading to the production of short-chain fatty acids, which reduce cell proliferation, promote apoptosis of cancer cells, and reduce circulating estrogen and androstenedione levels, leading to reduced breast cancer risk due to phytoestrogen production. Several studies have been conducted to confirm the relationship between vegetable fiber and breast cancer risk.
Most vegetables are high in fiber, with spinach, cabbage, rape, and cauliflower being the most prominent performers, and those at high risk for breast cancer can eat more of them.
One study found that mushroom intake reduced the risk of breast cancer in postmenopausal women, but this effect was not significant in premenopausal women. However, another study found that mushrooms reduced the risk of breast cancer by 6% in premenopausal women as well.
Soy products are rich in soy isoflavones, a phytoestrogen with a structure and biological activity similar to estrogen that binds to estrogen receptors in the body and antagonizes estrogen, thus potentially exerting a preventive effect against breast cancer [4]. Epidemiological surveys have found that the incidence of breast cancer is lower in Asian populations that consume more soy products. A study of Asian women reported that a higher intake of soy products from adolescence onwards reduced the risk of breast cancer by 30%. In a study of 5,000 breast cancer patients in Shanghai, the risk of breast cancer recurrence was reduced by 32% in the highest soy protein intake group. Therefore, breast cancer patients can consume an appropriate amount of soy products daily, as recommended by dietary guidelines.
Fruit
There are studies that confirm that -carotene, -carotene, and lutein may reduce the risk of breast cancer. These beneficial components are most abundant in fruits such as citrus, kiwi, mango, and apricot.
Green tea
A study that included 160,000 people found that green tea reduced the incidence of breast cancer by 15%. A substance in green tea called epigallocatechin gallate (EGCG) is a powerful inhibitor of breast cancer, and green tea also contains tea polyphenols, which are antioxidants that protect the body from environmental and age-related free radical interference [7], which can induce cancer development by damaging DNA.