Women eat these 5 kinds of foods to prevent breast cancer
In recent years, the incidence of breast cancer has become higher and higher, and the occurrence of breast cancer has a lot to do with daily eating habits. Love breasts, should eat more foods that are beneficial to the breast daily.
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.
Cruciferous vegetables
Cruciferous vegetables contain a sulfur compound known as sulfur glucoside and have strong antioxidant properties. Research shows that these chemicals help prevent DNA damage and inhibit the growth of cancer cells, thereby reducing the risk of cancer.
You can eat these vegetables: cauliflower, garlic, onion, cabbage, broccoli, romaine lettuce, spinach, Chinese cabbage, radish, mustard, and cabbage.
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.
The National Cancer Institute of the United States has found that the rich in female diets can reduce the denseness of breast tissue. The higher the density of breast tissue, the greater the risk of breast cancer.
Fish rich in omega-3 fatty acids
According to a study by Zhejiang University, out of 800,000 women, 20,000 have breast cancer. Women who consume fish rich in omega-3 fatty acids have a lower risk of breast cancer than those who rarely eat oily fish. 14%.
Fish that are rich in omega-3 fatty acids include sardines, mackerel, tuna and rainbow trout.
olive oil
Olive oil is considered to be a healthy oil because of its high monounsaturated fatty acids, which contribute to lipid-lowering and cardiovascular disease prevention. 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.
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