Foods for Breast Cancer Survivors

Best for Breast Tailored nutrition therapy for Breast Cancer Survivors

It is beneficial for everyone to eat a balanced diet with a variety of different colors of fruits, vegetables and whole grains. However, what are the foods that may be especially important for breast cancer survivors to incorporate in their diet? Below is a list of foods that have gained prominence in the cancer research discipline.

Soy

It has long been feared that soy products have estrogen-like qualities that can influence the growth of breast cancer cells. But many research studies have shown that not only is there no proven evidence of risk, soy products can even confer benefits for breast cancer survivors. A notable study published in the American Journal of Clinical Nutrition analyzed the consumption of isoflavones commonly found in soybeans and their effects on 9,500 women in the United States and China after breast cancer diagnosis. The researchers found that eating soy after diagnosis of breast cancer was associated with a reduced mortality risk and fewer recurrences of the disease. In order to be conservative however, the American Cancer Society suggests for cancer patients to consume moderate amounts of soy products.

Kale, sweet potatoes and squash

Carotenoids are natural pigments found in foods like yellow-hued vegetables such as sweet potatoes and squash and dark leafy greens such as kale, spinach and Swiss chard. In a 2009 study published in the journal cancer Epidemiology, Biomarkers & Prevention, researchers found that greater consumption of carotenoids conferred higher survival of breast-free cells. This may be beneficial for patients undergoing cancer treatment. The mechanism behind carotenoids and cancer survival is complex, but it may be due to the fact that carotenoids are strong antioxidants.

Omega-3 Fatty Acids

The finding that omega-3 fatty acids promote longevity, brain cognition and overall optimal health is no longer a fishy assumption. But do omega-3 fatty acids help with cancer survival? A 2011 study published in the Journal of Nutrition showed that EPA and DHA fatty acids from fish reduced risk of cancer recurrence by 25% when supplemented in women with early stage cancers. Fish high in omega-3 fatty acids include salmon, haddock, cod, halibut and sardines.

Source:

• http://www.cnn.com/2013/10/18/health/food-breast-cancer-survivors/index.html?hpt=he_c2