October is Breast Cancer Awareness month, and in honor of that, here are 10 of the best foods to help lower the risk of this disease:
1. Almonds. A great source of monounsaturated fats. Researchers found that women who consume monounsaturated fat may have a lower risk of breast cancer than those who eat other kinds of fat.
2. Beans. Women who eat legumes â€“ black, red, kidney, and other beans â€“ at least twice a week reportedly have lower rates of developing breast cancer than non bean-eaters.
3. Broccoli. This vegetable is rich in sulforaphane, a plant chemical that in lab experiments interferes with the growth of breast cancer cells.
4. Soybeans. The isoflavones found in soybeans help to reduce the risk of breast cancer by protecting cells from the effects of estrogen.
5. Spinach. Spinach is high in betacarotene and lutein, both powerful antioxidants. In a 1997 study, researchers from the National Institute of Environmental Health Sciences found that women who ate spinach more than twice a week had lower rates of breast cancer than those who rarely ate the vegetable.
6. Salmon. A 2003 study by researchers at the University of Southern California and the National University of Singapore found that postmenopausal women who ate an average of 1.5 to 3 ounces of fish or shellfish daily were 26 percent less likely to develop breast cancer during the five years of the study than those who ate less seafood.
7. Flaxseed. Studies have found that women with breast cancer who ate two tablespoons of ground flaxseed each day slowed their rate of cancer-cell growth.
8. Garlic. In laboratory experiments, scientists have found that certain compounds in garlic slow the growth of tumor cells.
9. Green Tea. Another excellent source antioxidants, which reduces a woman’s risk of developing breast cancer.
10. Olive Oil. High in monounsaturated fats, the oleic acid in olive oil reportedly reduces the levels of a protein produced by one of the genes known to cause breast cancer.