Japanese women have 1/3 the risk of breast cancer of American
women. This may be explained by their high consumption of kelp (a
type of seaweed). Kelp, chlorella and spirulina contain chlorophyll,
which studies have shown to have anticarcinogenic effects. They also
contain vitamin C and carotenoids, which fight free radicals.
Limit Fat Intake
Women should limit fat intake to 20 percent of their overall caloric
intake. A diet high in fat is known to contribute to breast cancer.
Japanese women who move to the U.S. have an increase in breast
cancer as the fat in their diet increases. It is also thought that a
high-fat diet produces chemicals in the intestine that convert to
Get plenty of fiber from fruits, vegetables, beans and whole grains.
Fiber interrupts the body's metabolism of estrogen and decreases
estrogen blood levels. High levels of estrogen in the bloodstream
correspond to a higher risk of breast cancer. High-fiber diets can
decrease breast cancer risk by 54 percent.
Eat broccoli, Brussels sprouts, cabbage, turnips, kale, bok choy and
cauliflower. These cruciferous vegetables contain indoles, compounds
that eliminate estrogen from the body and prevent it from triggering the
growth of breast cancer. Steam the vegetables or eat them raw to
preserve their cancer-fighting nutrients.|
Eat cold-water fish (halibut, salmon, mackerel, cod, sardines, haddock)
or take fish oil capsules or algae-derived DHA supplements. A major
British study showed that a high consumption of fish oil and fish was
linked to fewer cases of cancer. In a study from Finland, women with
breast cancer had lower levels of EPA and DHA, two omega-3 fatty
acids. Eskimo women, who eat a diet extremely high in omega-3 fatty
acids, have no breast cancer at all.
Soybeans and other soy products contain genistein, a natural plant
estrogen that binds to receptors in the breast, making it impossible for
cancer-causing forms of estrogen to connect with the breast cells. Soy
also decreases the development of blood vessels that feed a tumor,
increases cancer cell death, and contains enzymes that break down
carcinogens in the body.
Whenever possible buy organic fruits, vegetables, grains, dairy
products, meat and poultry. Organic products are free of pesticides and
other toxins that are linked to a higher rate of breast cancer. Dairy
products and meats that are certified organic are free from bovine
growth hormone, a chemical fed to cows that has been shown to
promote the growth of breast cancer cells.
Various supplements are known to help in the fight against breast
|Astragalus: A 1990 study showed astragalus increases the body's
ability to kill cancer cells tenfold.
Selenium: A 1989 study showed the higher the blood levels of
selenium, the lower the rate of breast cancer.
CoQ 10: This nutrient protects against cancer by strengthening the
immune system and fighting free radicals.
Grapseed extract: 20 times more powerful than vitamin C and 50
times more powerful than vitamin E at fighting free radicals.
Alpha-lipoic acid: A powerful antioxidant that strengthens and
regenerates other antioxidants in the body.
Medicinal mushroom, especially the Japanese varieties of maitake and
shiitake, stimulate the immune function and may also inhibit tumor
Green tea contains cancer-fighting antioxidants and polyphenols, which
reduce the damage done by free radicals. One study showed women
who drank a lot of green tea—10 cups per day—had a significantly lower
risk of cancer.
Cook with virgin or extra-virgin olive oil. A study in Spain showed that
women with lower risk of breast cancer were consuming the most olive
oil. Use flaxseed oil in dishes that aren't heated. Avoid canola oil,
safflower oil, corn oil, soybean oil, sesame oil and margarine.
Phytonutrients are compounds that protect against cellular damage and
inhibit cancer growth. They are found in a wide variety of vegetables,
fruits, grains, seeds, nuts and legumes. A study done at Harvard
showed women who ate the most vegetables had a 48 percent lower
incidence of breast cancer than those who ate the least amount.
Those who ate the most fruit had a 32 percent lower incidence than
those who ate less fruit.