Vitamin C in citrus fruits, magnesium in nuts, vitamin B2 in leafy greens, and calcium in green vegetables may reduce the risk of breast cancer and prolong survival after diagnosis.
Publika.az reports that the research of Chinese scientists was published in the journal “Frontiers in Nutrition”.
The results showed that women who followed a healthy plant-based diet the most had an 11% lower risk of breast cancer than those who followed the least. Among women already diagnosed with the disease, a high Healthy Plant-Based Diet Index (HPDI) score was associated with a 28% reduction in overall mortality risk.
A separate analysis of micronutrients also showed that higher intakes of calcium, magnesium, copper and vitamin C reduced the risk of developing the disease. Among women already diagnosed with cancer, high levels of calcium, magnesium, phosphorus and vitamin B2 (riboflavin) reduce the risk of death. Conversely, high sodium (table salt) intake was associated with a 15% increase in mortality.
The study authors note that this is an observational study and does not prove a direct cause-and-effect relationship. Nevertheless, the results suggest that nutrition may be an important modifiable risk and prognostic factor in breast cancer.
Adam
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