Diet & Fitness Blog

By Shawn McKee
Staff Writer

Breast cancer is the second most common form of cancer in women, according to the Centers for Disease Control (CDC), which also reports it as the leading cancer killer in Hispanic women and the second most common cause of cancer death in all other women.

The good news? With the increased awareness and available information, the mortality rate for breast cancer has steadily decreased since the early 1990s, according to the National Cancer Institute.

So, here are three foods to add to your diet that could help lower your risk for breast cancer.

Cabbage Patch Cures
The American Association for Cancer Research presented a study at a 2005 meeting that found Polish women who ate cabbage or sauerkraut (fermented cabbage) four or more times per week were 74 percent less likely to develop breast cancer. Additional studies found that cabbage may also protect against lung, stomach and colon cancers.

The secret ingredient seems to be sulforaphane, a phytochemical in cabbage that works by stimulating cells to eradicate cancerous substances. You can substitute other cruciferous vegetables like kale, turnip greens, cauliflower, broccoli or Brussels sprouts, if you don't like cabbage.

Vitamin D
A report presented at a recent meeting of the American Association for Cancer Research (AACR) showed a connection between increased vitamin D intake and reduced breast cancer risk. The study found vitamin D to lower the risk of developing breast cancer by nearly 50 percent.
You can get vitamin D is from a nice glass of milk; however, high concentrations of vitamin D are also found in some seafood, like cod, shrimp and Chinook salmon. Eggs and sunshine are also great sources of the D.

Tea Cup of Cure
Tea contains flavonoids, like several plant-based foods, which are known for their antioxidant effects. One recent study, analyzing the lifestyle habits of nearly 3,000 people, found a link between consuming flavonoids and reducing the risk of breast cancer. Postmenopausal women consuming the most flavonoids were 46 percent less likely to develop breast cancer than those who got the least.


Watch Dr. Steven Pratt, author of the SuperFoods series, discuss the health benefits of tea.



Disclaimer: The information provided is intended for your knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. Please talk with your healthcare provider regarding any questions or concerns you may have regarding your condition.

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Labels: cancer, food, health, healthy foods, prevention