TOP 9 BREAST CANCER–FIGHTING FOODS
1. Almonds: A great source of monounsaturated fats. Researchers in Stockholm found that women who consume monounsaturated fat may have a lower risk of breast cancer than those who eat other kinds of fat.
2. Beans: In a study published in 2005, researchers found that women who ate legumes at least twice a week had lower rates of developing breast cancer than those who ate beans less frequently.
3. Broccoli: Rich in sulforaphane, a plant chemical that in lab experiments interferes with the growth of breast cancer cells.
4. Olive Oil: High in monounsaturated fats, hydroxytyrosol, and oleuropein. Researchers discovered that oleic acid in olive oil reduced the levels of a protein produced by one of the genes known to cause breast cancer.
5. Spinach: Rich in betacarotene and lutein, both powerful antioxidants. In a 1997 study, researchers from the National Institute of Environmental Health Sciences found that women who ate spinach more than twice a week had lower rates of breast cancer than those who rarely ate the vegetable.
6. Salmon: A 2003 study by researchers at the University of Southern California and the National University of Singapore found that postmenopausal women who ate an average of 1.5 to 3 ounces of fish or shellfish daily were 26 percent less likely to develop breast cancer during the five years of the study than those who ate less seafood.
7. Flaxseed: A 2005 study by University of Toronto researchers found that women with breast cancer who ate two tablespoons of ground flaxseed each day slowed their rate of cancer-cell growth.
8. Garlic: In laboratory experiments, scientists have found that allyl sulfur and other compounds in garlic slow the growth of tumor cells.
9. Green Tea: An excellent source of catechins, potent antioxidants. Studies have found that women who sipped green tea daily were less likely to develop breast cancer.