Nutritionists from China and other countries have found through long-term clinical research that the incidence of breast cancer in women is not only influenced by many factors inherent to the individual but is also closely related to diet, with some foods significantly reducing the risk of breast cancer.
Legumes: Experts have discovered that as the intake of legume foods increases—meaning the proportion of legume protein in total protein rises—the incidence of breast cancer in women significantly decreases. This is primarily because the abundant phytoestrogens in legumes are compounds similar to human estrogen. In the intestines, they are converted by carotene into a new substance that can inhibit the carcinogenic effects of "hormone-dependent carcinogens" on the breast.
Jujubes: Jujubes can inhibit the formation of breast cancer cells. This is because jujubes contain a large amount of cyclic adenosine monophosphate and abundant vitamins that can enhance the body's immune function.
Garlic: The Memorial Sloan Kettering Cancer Institute in New York found that garlic can not only prevent but also treat breast cancer. This is because garlic is rich in an odorless substance called "alicin," which has a significant inhibitory and killing effect on the formation of breast cancer cells. It can also activate and enhance the human immune system and achieve the goal of eliminating cancer cells by promoting the growth of normal cells.
Wheat bran: A study by the American Health Foundation on premenopausal women showed that wheat bran can reduce the levels of certain factors in the blood that induce breast cancer, making it very beneficial for preventing breast cancer. Experts found that eating foods made with wheat bran daily can significantly shrink precancerous polyps within six months.
Vegetables: Vegetables such as cauliflower, fennel, spinach, winter melon, bok choy, carrots, and tomatoes can significantly reduce the incidence of breast cancer in premenopausal women. This is mainly because the large amount of carotene in these vegetables has an inhibitory and killing effect on cancer cells.
Plant oils: Because peanut oil, corn oil, rapeseed oil, and soybean oil contain large amounts of unsaturated fatty acids that protect premenopausal women from breast cancer, experts recommend that women consciously consume more plant oils in their daily diet.