Breast Cancer and Nutrition
April 28, 2008
Diet is thought to be partly responsible for about 30% to 40% of all cancers. But diet alone is unlikely to be the “cause” or “cure” of cancer. Although more research needs to be done on diet and breast cancer, findings suggest that physical activity, a healthy diet (particularly one low in fat and high in vegetables and fiber), and a healthy weight can help reduce the risk of breast cancer or the cancer coming back.
Breast cancer is the most common cancer in women worldwide. Breast cancer is hormone related, and the factors that modify the risk of breast cancer when diagnosed premenopausally and when diagnosed postmenopausally are not the same.
A balanced, healthy diet can provide the nutrients and energy your body needs to heal. Good nutrition also helps you stay strong and feel your best. Nutritional guidelines for cancer patients may be different than the recommendations you are used to. Ask your health care provider for nutrition suggestions. If needed, a dietitian or nutritionist can provide an eating plan customized for your needs.
Generally, diets for cancer patients are higher in protein, which provides the building blocks your body needs. They also may be higher in calories. Your treatment diet may be modified if you are gaining weight during treatment, which sometimes happens with breast cancer patients.
If you drink alcohol, do so in moderation. Women who have 3-9 drinks a week are 30 percent more likely than non-drinkers to develop breast cancer. Some studies indicate that even one glass of wine or one bottle of beer a day increases the risk by 10 percent.
Soy: There is conflicting opinion about the intake of soy foods for women who had estrogen-positive breast cancer. Whole soy food products such as soy nuts, soy beverages and soybeans can be included as part of a healthy diet. A conservative recommendation for women who have a history of estrogen-positive breast cancer is three servings of whole soy foods a week. Concentrated sources of soy, such as soy protein powders, soy pills or supplements with concentrated isoflavones should be avoided.
Eat 25-35 grams of fiber each day. Legumes (dried beans and peas such as black beans, garbanzo beans, lentils and split peas) contain more fiber than any other type of food. Include them in rice dishes, salads or soups. Whole-grain cereals are also a good source of fiber.
Fruits: Good sources of vitamin C. Fruits are usually low in calories and fat.
Vegetables: Excellent sources of fiber and vitamins (A and C). Deep-yellow or dark-green vegetables are rich in vitamin A.
Proteins: May provide protein, iron, zinc, and B vitamins. Meats, beans, nuts, and seeds provide these benefits. Some seeds, like almonds, are good sources of vitamin E.
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