How to prevent breast cancer

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According to the latest statistics in the US, about one in eight women in the world have an increased risk of breast cancer and the mortality rate increases compared with other cancers. Studies show that dietary factors and foods can help effectively control breast cancer risk and aid in speeding up the recovery process for people battling the disease. Source: https://bit.ly/nguyenlieutpcn
Isoflavones
Soy isoflavones are a group of phytoestrogens, plant-based compounds with estrogenic activity. Many studies have found that moderate soy consumption has a protective effect against breast cancer.
In addition, genistein, the main isoflavones in soy, has been shown to protect against cancer by interfering with hormone signaling pathways and influencing genes involved in reproduction and death of cancer cells.
A new study has found that girls who ate soy during childhood and adolescence have a significantly lower risk of developing breast cancer in adulthood. Other studies suggest that consumption of soy foods containing genistein during adulthood protects against both premenopausal and postmenopausal breast cancer.
Carrot
Carrots are high in antioxidant carotenoids like beta-carotene and alpha-carotene, which help protect against breast cancer. In a large study published in the American Journal of Clinical Nutrition, women with the highest blood levels of carotenoids had an 18 to 28 percent lower risk of breast cancer. Other carotenoid-rich foods include peppers, pumpkin, sweet potatoes, and green vegetables like kale.
You can chop carrots and mix them with vegetables to make a carrot salad, you can also mash carrots with chickpeas, garlic and olive oil or make a soup or carrot soup.
Onion
Onions contain many organosulfur compounds, which have been shown to inhibit tumor growth in breast and other cancers. Other foods rich in organosulfur compounds include yellow onions, garlic, leeks, and chives. Onions also contain quercetin and anthocyanin (a water-soluble pigment that gives the red color).
It also protects you against breast cancer. You can sauté chives, shaved Brussels sprouts and mushrooms in olive oil; cut the shallot in half, mix with melted coconut oil, honey and balsamic vinegar and roast until tender; Thinly sliced ​​purple onion, put in a jar with a lid with apple cider vinegar to quickly ripen the melon.
Broccoli
Broccoli, like alfalfa sprouts, has sulforophane, a sulfur-containing compound with anticancer activity. Studies show that sulforaphane can inhibit the growth of breast cancer cells and induce the apoptosis of breast cancer cells.
They are also rich in fiber, which may protect against breast cancer by altering hormonal activities. Other foods high in sulforaphane include broccoli, cabbage, Brussels sprouts, kale, and cauliflower.
You can: Blend broccoli sprouts, bananas, pineapple, and coconut milk into a creamy smoothie. Or use them in salads or salads.
Linseed
Flaxseeds contain compounds called lignans, phytoestrogens that can enhance or inhibit the effects of estrogen. In postmenopausal women, lignans may cause the body to produce less active forms of estrogen, potentially reducing the risk of breast cancer.
They are also rich in alpha-linolenic acid, an omega-3 fat that has been shown in studies to stop the growth, size and proliferation of cancer cells and promote cell death. . breast cancer cells.
Pumpkin seeds, sunflower seeds, oats, barley, beans, and berries also contain lignans. Combine ground flaxseeds with minced rosemary, garlic powder and water, then thinly, cut into squares and bake like a savory cookie, stirring ground flaxseed, blueberries and walnuts into your oatmeal for a hearty breakfast and use ground flaxseed, cocoa powder, espresso and instant yogurt for a healthy mocha smoothie.
Broccoli
Broccoli contains many cancer-preventing compounds, especially glucosinolates, a group of sulfur-containing substances that are responsible for the spicy, bitter taste of cruciferous vegetables. Glucosinolate is broken down by the body into bioactive compounds such as isothiocyanates and indoles, which have been shown to inhibit cancer cell growth and promote cancer cell death. Letters.
A new study shows that women who eat a lot of cruciferous vegetables, such as arugula, kale, turnips, broccoli and cabbage, have a 17% lower risk of breast cancer.
Tea
Green tea is rich in polyphenols, especially epigallocatechin gallate, a potent compound that has been shown to inhibit cancer cell growth and induce cancer cell death.