Diets that may reduce the risk of getting breast cancer

As many people know, our genes contribute to our health as we grow up. Even though you cant change anything about the genes you were born with and whatever health problems are prevalent in your family, there are ways of course you can prevent them from ruining your life.
Breast cancer has become a major health issue in the last 50 years for women. After the age of 40, women are recommended to get a mammogram at least once a year. The good news is there are many ways to reduce the chance of getting breast cancer. The best way in most cases, according to doctors and other medical studies recommend a change in dieting. Our diet and eating habits play a big role in how our bodies change and how we develop health issues when we put unhealthy and damaging foods into our bodies. Below are some foods that doctors recommend women to consume to reduce the chance of getting breast cancer:

Walnuts: according to research and data analysis, when a study group of mice consumed walnuts for 34 days, the mice that ate walnuts had less than half the rate of breast cancer versus the other control group that had the ame diet without walnuts. The number of tumors were significantly less and smaller for the walnut group. Those who did the study concluded that the anti inflammatory properties composed inside the walnuts were the reason for the reduced chance.

Lowering Alcohol consumption: In recent studies, it reports that even a small amount of alcohol is linked to the increased chance in developing breast cancer. Compared to women who do not drink, women who have two to five drinks a day have an increased risk by 50 percent to develop breast cancer versus non drinkers.


Cabbage and sauerkraut: Researchers at Michigan State University found that people who ate raw or lightly cooked cabbage and sauerkraut at least three times a week were 72 percent less likely to develop breast cancer than those who had it twice or less. This information was  presented during an American Association for Cancer Research meeting in 2005. The high levels of glucosinolate compounds found in cabbage may be responsible.
Vitamin D: Multiple studies have linked higher vitamin D levels with a lower risk of breast cancer. In one study, women with high vitamin D intake were up to 50 percent less likely to develop the disease, according to data presented at an American Association for Cancer Research meeting in 2006. In another study, Canadian researchers found that women who spent time outdoors or got lots of vitamin D from their diet or a supplement were 25 to 45 percent less likely to develop breast cancer. Vitamin D is a subject under intense research and it does appear to play a role. Some of the best vitamin D sources include milk, cod, shrimp, and salmon.

Peaches and plums: Researchers at Texas A&M University found that peaches and plums contain antioxidants that kill breast cancer cells while leaving normal cells unharmed. The positive effect is likely caused by chlorogenic and neocholorogenic acid, both found in particularly high levels in both fruits. This information that was found was also  published in the Journal of Agriculture and Food Chemistry in 2010