1, tomatoes
"Tomato" in tomatoes not only has the ability to inhibit the growth of bacteria, but also can effectively suppress the formation of tumor cells and can prevent breast cancer.
Precooked tomatoes help the body to absorb vitamin C, but if it is to absorb lycopene, cooked food is better. Because lycopene is fat-soluble, raw tomatoes are not easily released, and cooked tomatoes are more easily absorbed by the body.
2. Flaxseed
Linseeds contain lignans, the main type of phytoestrogen. A 2009 study of postmenopausal women found that women with high levels of lignans in their diets had a lower risk of developing breast cancer.
3, olive oil
Olive oil is considered to be a healthy oil because of its high monounsaturated fatty acids, which contribute to lipid-lowering and prevention of cardiovascular diseases. Among them, extra virgin olive oil (not more than 1% acidity) is the best quality, rich in antioxidants and phytonutrients, which can reduce free radical production and reduce cancer occurrence.
A study from the University of Navarra, Spain, showed that women who added extra virgin olive oil to their diets had a 62% lower risk of developing breast cancer in the next five years than those who seldom eat it.
4, cruciferous vegetables
Cruciferous vegetables contain a sulfur compound known as sulfur glucoside and have strong antioxidant properties. Studies have shown that these chemicals help prevent the damage of cellular DNA and inhibit the growth of cancer cells, thereby reducing the risk of cancer.
5, dark green leafy vegetables
Studies have found that lutein and zeaxanthin in dark green leafy vegetables help reduce the risk of developing breast cancer. Spinach and cabbage are good choices.
6, beans and soy products
Legumes and soy products are rich in vegetable protein, nutrient-rich, containing calcium, iron, vitamin B and so on. The “Nursing Health Research†project found that the intake of beans, lentils and chickpeas can reduce the risk of breast cancer.
Among them, soybeans contain phytoestrogen soy isoflavones, which are chemically similar to estrogen and reduce the effects of estrogen in the body. High levels of estrogen increase the risk of developing breast cancer.
7. Fish rich in omega-3 fatty acids
Zhejiang University and Asia Pacific Clinical Nutrition Association Nutrition Center studied the effects of fish omega-3 fatty acids on the human body.
The results show that out of 800,000 women, 20,000 have breast cancer. The analysis showed that women who consumed fish rich in omega-3 fatty acids had a 14% lower risk of breast cancer than those who seldom eat oily fish.
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