Women who consume high quantities of fruits and vegetables on a daily basis might present a lower risk of breast cancer, particularly in cases of aggressive tumors, in comparison to women who eat fewer vegetables and fruits, based on a new research carried out by researchers at the TH Chan School of Public Health in Boston, United States.
Among the best fruits and vegetables against breast cancer, the researchers noted cruciferous vegetables, such as broccoli, and yellow and orange vegetables and fruits.
“Although previous studies have suggested some association, they have had limited power, particularly for specific fruits and vegetables and aggressive subtypes of breast cancer,” asserted Maryam Farvid, a scientist from the Department of Nutrition, and one of the study’s co-authors. This new study, however, offers the most thorough insight into the significance of eating large quantities of fruits and vegetables for preventing breast cancer.
Women who consume high amounts of fruits and vegetables present lower risks of breast cancer
The investigation, reported in the International Journal of Cancer, surveyed dietary questionnaires submitted once every four years by respondents from the Nurses’ Health Study (88,301 women, as of 1980) and Nurses’ Health Study II (93,844 women, as of 1991).
Researchers discovered that women who consumed over 5.5 servings of fruits and vegetables daily had an 11% reduced risk of breast cancer in comparison to those who ate 2.5 or fewer portions.
The researchers performed the analysis depending on tumor hormone receptor status and molecular subtype to determine whether the benefits of consuming fruits and vegetables vary across several breast cancer types. They discovered that higher fruit and vegetable consumption was explicitly correlated with a lower risk of aggressive tumors, such as ER-negative, HER2-enriched, and basal tumors.
“While a diet with many fruits and vegetables is associated with many other health benefits, our results may provide a greater impetus for women to increase their intake of fruits and vegetables,” said Heather Eliassen, the study’s leading author, a researcher at Harvard Medical School and Harvard Chan School.