9 Foods that Help Prevent Breast Cancer

In the fight to prevent and treat breast cancer, antioxidants play an important role. To help in that fight, you can choose to eat fruits like figs that contain important elements for your health.
Breast Cancer

More and more people are diagnosed with cancer daily. Experts estimate that 80 percent of cancer cases can be attributed to external factors that affect your body and overall health, including mutating cells into cancerous cells. Those same experts recommend making certain lifestyle adjustments, not only to limit your contact with those possible carcinogenic agents but also to limit your risk of damaging the important systems that keep your body healthy. In this article we’ll talk about specific foods that are believed to help prevent breast cancer in particular.

So what role does a nutritious diet play? Your nutrition can have the biggest impact on your fight against cancer. Many studies have been dedicated to finding out the exact impact that organic and nutritious foods have on cancerous cells, and have found that certain foods can help prevent or even put into remission cancerous cells.

Foods filled with antioxidants also play a key role in the prevention and treatment of cancer, which is probably why medical specialists recommend the consumption of fruits and vegetables, especially those with high concentrations of beta-carotenes and lycopene. Below you’ll find our recommendation of the top 9 foods that help prevent and treat breast cancer.


Studies show that women who regularly eat legumes at least twice a week, are at lower risk of developing breast cancer, than those who do not. All legumes are sources of fiber, but they are also known for their high levels of antioxidants. You can mix up legumes in your diet by trying garbanzo beans, lentils, navy beans or any of the other dozens of varieties of legumes which are all valuable in preventing not only breast cancer but also colon cancer.


Fresh blueberries are a rich source of antioxidants including chlorogenic acid which is recommended for those battling cancers, and the anthocyanins which give them their pigmentation. The potency of antioxidants is measured by its capacity to absorb free radicals free of oxygen, and studies have shown that blueberries are among the most potent fruit or vegetable. In addition, blueberries have anti-inflammatory properties that can help treat arthritis, and red berries have been used to help treat those suffering from the symptoms of urinary tract infections. 




Broccoli contains untold amounts of sulfates, a compound that is believed to have among the most powerful anti-carcinogenic properties. Research suggest that sulfates stimulate the creation of enzymes that fight cancer by diminishing the rate at which breast cancer and prostate cancer cells multiply.


A research study done by the University of Toronto indicates that women with breast cancer who included at least 2 tablespoons of ground linseed in their daily diet showed a marked decrease in the growth and spread of cancerous cells.



Scientists have shown that the multiple components of garlic, including most importantly sulfur, delay the growth of tumor cells.

Green tea

If you’re not drinking it for its warmth and flavor, then you should consider green tea for its powerful antioxidants, including catechins.


Karen Graham, an Arizona-based nutritionist, explains that mushrooms contain more antioxidants than squash, carrots or tomatoes and also contain selenium and ergothioneine, two antioxidants that stimulate your immune system and reduce the risk of cancer and cardiovascular disease. A study published in the International Journal of Cancer showed that women who eat 10 grams of mushrooms per day were 64 percent less likely to develop breast cancer than those who didn’t consume mushrooms.


Researchers at the University of Southern California and the National University of Singapore found that postmenopausal women who ate an average of 1.5 and 3 ounces of fish or seafood every day were 26 percent less likely to develop breast cancer in comparison to those who ate seafood or fish less frequently over a 5-year study.


The presence of beta-carotene and leucines in spinaches make them powerful anti-carcinogenic allies. Researchers at the National Institute of Science and Environmental Health have shown that women who eat spinach more than twice a week run less risk of developing breast cancer in comparison to those who rarely or never include vegetables in their diet.