Top 10 Breast Cancer-Fighting Foods
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.
Beans: Researchers have found that women who eat legumes at least twice a week have lower rates of developing breast cancer than those who eat beans less frequently.
Blueberries: Fresh blueberries are an excellent source of antioxidants, including cancer-fighting chlorogenic acid as well as the anthocyanin pigments that give them their color. A food's antioxidant power is measured in ORAC units—which stands for "oxygen radical absorbance capacity"—and blueberries rate the highest of any fruit or vegetable.
Broccoli: Rich in sulforaphane, a plant chemical that in lab experiments interferes with the growth of breast cancer cells.
Flaxseed: 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.
Garlic: In laboratory experiments, scientists have found that allyl sulfur and other compounds in garlic slow the growth of tumor cells.
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.
Mushrooms: Portobello, cremini, button, and shiitake mushrooms all have anti-cancer properties. “Mushrooms actually contain more antioxidants than pumpkins, carrots and tomatoes,” says Karen Graham, R.D., an Arizona-based integrative nutritionist. That’s because they’re loaded with ergothioneine and selenium, two immune-boosting antioxidants that cut your risk of cancer and cardiovascular disease. Also in their corner are beta-glucans, plant chemicals found especially in shiitake and maitake mushrooms, which supercharge the immune system and may prevent cancer. In fact, a study published in the International Journal of Cancer found that women who ate 10 grams of mushrooms per day were 64 percent less likely to develop breast cancer than those who didn’t.
Spinach: Rich in betacarotene and lutein, both powerful antioxidants. 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.
Salmon: 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.