Vegetables-fruits
To reduce the risk of breast cancer, it was advised to eat more fruits and vegetables
Elizaveta Ivtushok, N+1
Researchers from the United States studied the impact of nutrition on the development of breast cancer in more than 182 thousand women and found that consuming more than five servings of fresh vegetables and fruits a day reduces the risk of developing the disease by 11 percent. As reported in an article published in the International Journal of Cancer (Farvid et al., Fruit and vegetable consumption and breast cancer incident: Repeated measures over 30 years of follow‐up), cruciferous and bright (orange and yellow) vegetables were the most useful.
Dietary habits affect the risk of developing many diseases and breast cancer, among them. For example, the risk of developing breast tumors increases excessive alcohol consumption, as well as high cholesterol – due to the link between breast cancer and overweight. As for fruits and vegetables, they are advised to be consumed in large quantities for cancer prevention; it is believed that they contain a lot of food anticarcinogens: fiber and vitamins A and C. Previously, scientists have already shown that citrus consumption reduces the risk of breast cancer.
In a new paper, scientists led by Maryam Farvid from the Harvard T. H. Chan School of Public Health decided to test how the risk of developing breast cancer is affected by the consumption of various fruits and vegetables. To do this, they analyzed data on 182,145 women aged (at the time of the start of observations) from 27 to 59 years, collected over 30 years. In addition to common risk factors for breast cancer (smoking, age, family predisposition, alcohol consumption and obesity), scientists also studied their diet in detail, highlighting, in particular, the consumption of vegetables and fruits.
During the observation period, 10911 cases of breast cancer were registered. Scientists found that, compared with those women who consumed less than 2.5 servings of vegetables or fruits per day (a portion means, for example, one apple or one tomato), the risk of breast cancer in those who consumed more than 5.5 servings per day was significantly (p = 0.005) lower: overall, by 11 percent. In particular, the scientists noted that the risk of cancer is significantly reduced with increased consumption of cruciferous vegetables (for example, Brussels sprouts) and yellow and orange vegetables (carrots, pumpkins, bell peppers).
In addition, the relationship between nutrition and breast cancer risk also depended on the type of tumor being formed. Thus, high consumption of vegetables and fruits was associated with a reduced risk of tumor development caused by a mutation of the epidermal growth factor receptor, basal cell tumor (neoplasms developing from cells of the basal layer of the epidermis), as well as the risk of developing luminal cancer type A, but not type B.
In general, scientists note that increased consumption of fruits and vegetables can positively affect the effective prevention of the risk of breast cancer in women, and in particular, tumors of various types.
The most radical and effective method of preventing breast cancer is a double mastectomy – removal of the mammary glands: it is carried out both before the diagnosis and after. The risk of developing breast cancer is largely responsible for the mutation of the BRCA1 and BRCA2 genes, the presence of which can serve as an indication for surgery. In the spring of this year, the US Department of Health allowed the company 23andMe to use its genetic test to determine such mutations: with this, for example, it will be possible to start early prevention, not only of breast cancer, but also of ovaries, as well as – in men – prostate. Curiously, the presence of a gene mutation from the BRCA group does not reduce the survival rate after the disease.
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