River of Hope

There's reason to be hopeful about breast cancer. Rates are going down and more women are surviving the disease. Follow our guide to reduce your risk.

River of Hope
Pin it Danny Miller

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. SOYBEANS Isoflavones found in soybeans help to reduce the risk of breast cancer by protecting cells from the effects of estrogen.
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.
10. 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.