Sulfur-containing vegetables; Berries such as strawberries, citrus are rich in fiber, antioxidants … help reduce the risk of breast cancer recurrence.
Breast cancer is a common cancer in women. According to Globocan in 2020, the global incidence of breast cancer in women is 24.5%, the highest among all cancers in women.
According to research from experts, healthy eating will promote overall health, especially for cancer patients. When patients know how to incorporate foods with anti-cancer properties into their daily diet, they will limit their exposure to ingredients that can increase the risk of recurrence. People undergoing cancer treatment should have a plant-based diet: rich in fiber, vitamins and minerals.
They also provide plant-based compounds like polyphenols (micronutrients naturally found in plants), which contribute to cancer prevention through direct effects on cellular processes and antioxidants. , which can reduce oxidative stress damage to cells.
A 2019 study found that a diet high in polyphenols led to a significant reduction in inflammation in people with breast cancer. Eating more fiber has been linked to a reduced risk of estrogen and progesterone receptor-positive breast cancer.
Keeping a healthy weight helps to reduce the risk of cancer, including the risk of breast cancer. Because higher body weight means higher circulating estrogen levels. Therefore, a plant-based diet rich in whole grains, nuts, beans, vegetables and unprocessed fruits and vegetables is beneficial for balancing blood sugar and maintaining a healthy weight.
According to the recommendations of the American Cancer Society, each person should eat at least 2.5 cups of vegetables and 2 cups of fruit each day. This diet helps to reduce the risk in general, not just breast cancer.
Here are some plant-based eating tips for breast cancer patients.
All vegetables are considered healthy, and some may be particularly beneficial for reducing cancer risk. For example, cruciferous vegetables contain sulfur compounds, which may have anticancer properties, which could complement standard cancer therapy to reduce the risk of recurrence. Sulfur-containing vegetables include broccoli, cauliflower, cabbage, kale, watercress…
Soybeans and legumes
For years, soy and soy products have been misunderstood for its association with breast cancer risk. However, recent research reinforces that isoflavones in soy (the plant form of estrogen) may prevent breast cancer.
When soy is taken throughout life, these phytoestrogens can help regulate estrogen absorption in the body, blocking estrogen receptors.
Isoflavones genistein can fight cancer, act as an antioxidant. However, too much genistein (for example, from supplements) can trigger tumor growth, especially if taken as an adult or if you have previously had estrogen receptor-positive cancer.
Other legumes such as beans (black beans, chickpeas, red beans, peas, peanuts…) are very nutritious, low in fat, high in protein, rich in antioxidants and saponins. They are useful for people who are trying to achieve or maintain a healthy weight or improve their general health.
Berries and citrus
Many fruits, especially fiber-rich berries and citrus, have many cancer-fighting properties, including high amounts of folate, vitamin C, polyphenols, and antioxidants. Each of these compounds may be beneficial in reducing the risk of cancer recurrence. Berries and citrus fruits include strawberries, blueberries, blackberries, blackberries, apples, lemons, peaches, grapefruits….
Herbs and spices
Herbs and spices enhance flavor in many dishes and can sometimes be used instead of adding more salt. Certain herbs and spices have health-promoting properties. For best results, people should consume herbs and spices along with a healthy diet and in conjunction with standard medical treatment. Herbs and spices that may be beneficial include cinnamon, black pepper, ginger, etc.
Most experts say that adding fish to your diet three times a week is more effective than taking a supplement. You might consider swapping servings (or more) of red meat for fatty fish like salmon, tuna, trout, mackerel, herring, and sardines.
Coffee and green tea
Properties in coffee and green tea contribute to anti-cancer. Epigallocatechin gallate (EGCG) and chlorogenic acid (CGA) are properties of green tea polyphenols and coffee polyphenols have been shown to have most of the anti-cancer effects. For example, EGCG induces apoptosis (programmed cell death) of cancer cells. This is an emerging area of research.
Animal and laboratory studies have shown that EGCG inhibits the growth of breast cancer cells. It’s still not clear how much coffee and green tea should be consumed to fight cancer, but you can enjoy it in moderation if you like it and aren’t sensitive to caffeine.
According to experts, there are many healthy options to enhance your diet when treating breast cancer. However, it is important to consider these whole foods, spices, coffee and teas as a complement to the treatment plan, not a substitute.
Mr. Chi (According to VeryHealthWell)