3 Diets to Lower Your Chances of Breast Cancer

While there is not yet a diet out there which provides concrete evidence that will help ladies prevent them from getting breast cancer, there are few theories developing where certain foods may inhibit the development of this illness especially in at-risk postmenopausal women.

While fruit is already known to affect the level of hormones that play a role in how cancer develops throughout the body, a new longitudinal cross-over study examined the effects of lycopene and isoflavone rich diets on serum adipokines which plays a vital role in glucose metabolism and fat regulation.

As the BMI on postmenopausal women rises so does the risk of breast cancer, but if you were to adhere to a new set of lifestyle changes then you can modify your fat and sugar metabolism, helping to reduce your BMI and as a result potentially the risk of breast cancer.

1. A tomato rich diet:

A number of studies have revealed over the last decade, including the most recent at the National Cancer Institute that women who consumed a tomato rich diet increased their adiponectin levels by 9% - a hormone that helps regulate your glucose levels.

People who follow a diet rich in soy experience the opposite results, where their adiponectin levels are reduced and low measurements of this hormone are regularly linked to the increased risk of obesity related illnesses.

2. Foods rich in carotenoids:

Women who regularly eat cartenoids found in foods like sweet potatoes and kale are often cited as the least likely to experience a recurrence of breast cancer after their first illness.

Patients are advised to eat more super-cruciferous vegetables like cabbage, cauliflower, broccoli, kale, brussels sprouts and bok choy.

Super-cruciferous vegetables also help reduce oxidative stress.

Oxidative stress is when the body is overwhelmed with too many toxins that have built up through poor diet and behavioral aspects, and restricting the build up of these free radicals may reduce your risk of colon, prostrate, lung, breast and other cancers.

3. Omega 3 fatty acids:

Fresh seafood like halibut, salmon, haddock, sardines and cod contain vast quantities of omega-3 fatty acids and The Journal of Nutrition in 2011 demonstrated that consuming EPA and DHA daily will reduce the advancement of breast tumors while inhibiting the proliferation of developing breast cancer cells.