Breast cancer, one of the most malignant tumours in the world, is associated with a number of factors in which food plays an important role. Understanding the effects of food on breast cancer helps women to adjust their diets in a scientifically sound manner, reduce their risk of disease and promote their health.
I. Fat intake and breast cancer risk
High fat diets have been considered closely related to the incidence of breast cancer. Studies have shown that chronic ingestion of oversaturated and trans-fat leads to higher estrogen levels in the body. Estrogen is one of the important incentives for breast cancer, which promotes the growth and growth of breast cells. For example, animal fats such as pig oil, butter and fried foods, and artificial cream in pastries contain higher saturated fats and trans-fats. When humans ingestion of these fats, the liver is more cholesterol, which can be transformed into estrogen in the body, increasing the risk of breast cancer. Women should therefore minimize the intake of high-fat foods, limit daily fat intake to 20-30 per cent of total calorie, and give priority to healthy fat sources such as olive oil, fish oil, nuts, and so forth, rich in unsaturated and unsaturated fatty acid.
II. Vegetable fruit and breast cancer prevention
There is considerable research evidence that vegetables and fruits are active in breast cancer prevention. Vegetables and fruits are rich in vitamins, minerals, dietary fibres and various antioxidizing substances. Among them, antioxidants such as vitamin C, vitamin E and carrots can remove the free radicals in the body and reduce the damage to the DNA of the mammogram cells, thereby reducing the incidence of breast cancer. For example, citrus fruits are rich in vitamin C and carrots are rich in carrots, all of which are oxidizing “star foods”. In addition, cross-flower vegetables such as broccoli, cabbage and broccoli contain sulfur glucose, with metabolites that inhibit tumour cell growth. Dietary fibres promote intestinal creeping, reduce estrogen heavy absorption and reduce estrogen levels in the body. It is recommended that women consume more than 500 grams of vegetables and 200 – 300 grams of fruit per day and should diversify their options to obtain more comprehensive nutrients.
III. Two-way effects of soybeans products
Soybean products contain a rich soybean isoketone, a plant estrogen. The effects of soybeans products on breast cancer have been controversial, but more and more research in recent years has shown that appropriate intake of soybeans products may have a preventive and protective effect on breast cancer. In normal human physiology, soybean isophetone is combined with an estrogen receptor in the body, showing weaker estrogen activity, and when the estrogen level is high in the body, it is able to compete with estrogen receptor, thus reducing the estrogen effect and providing a two-way adjustment. For example, the daily consumption of soybean products, such as a cup of soybean soybean sour or an appropriate tofu, may help maintain the balance of estrogens in the body and reduce the risk of breast cancer. However, for breast cancer patients, especially those who are estrogen-positive, soybean intake needs to be carefully controlled to avoid possible adverse effects, and the specific intake should be determined on the recommendation of a doctor.
IV. Ingestion of alcohol and breast cancer
Alcohol is one of the clear risk factors for breast cancer. Ingestion of alcohol of any type is associated with increased risk of breast cancer. When alcohol enters the human body, it produces harmful substances, such as acetylene, which can damage the DNA of mammogram cells, as well as affect estrogen metabolism, increase the levels of estrogen in the body, thus stimulating breast tissue and promoting breast cancer. The study found that the risk of breast cancer rises significantly as a result of the consumption of more than 15 grams of alcohol per day (equivalent to about 1 or 2 white wines or about 1 bottle of beer). Women should therefore minimize alcohol consumption and, preferably, stop drinking to reduce the risk of breast cancer.
Other food factors
In addition to the above-mentioned food factors, some other food components may also have effects on breast cancer. For example, high sugar diets can lead to obesity, which is one of the major risk factors for breast cancer, as obesity causes fat cells in the body to spread more estrogens and inflammatory factors, creating micro-environments conducive to tumor growth. In addition, some food additives and preservatives show some estrogen activity or carcinogenicity in animal experiments, but research in humans is relatively limited, although women are still recommended to minimize the consumption of processed foods and to choose fresh, natural food.
Food factors have a complex impact on the development of breast cancer. In their daily lives, women should focus on the balance and health of their diets, reducing the intake of high fats, sugars and alcohol, increasing the intake of vegetables, fruits and soybean products, and developing good eating habits, which are important for reducing the risk of breast cancer. At the same time, for breast cancer patients, a reasonable diet can help to improve the effectiveness of treatment and the quality of life. It should be noted, however, that dietary adjustment is only one aspect of breast cancer prevention and integrated treatment and cannot replace other preventive measures and formal medical treatment.
