What foods can prevent breast cancer

It is understood that the global incidence of breast cancer has been on the rise since the late 1970s. In recent years, the growth rate of breast cancer in my country is 1-2 percentage points higher than that in high-incidence countries. The cancer prevention situation is very serious. In addition to genetics, emotions, etc., female breast problems are also related to changes in modern diet. Experts point out that women can prevent breast cancer by eating more natural edible fungi, high-protein fish, fresh fruits, cruciferous vegetables, and unprocessed whole grains.

1. Natural edible fungi.

Edible fungi such as Tremella, black fungus, shiitake mushroom, Hericium erinaceus, and Poria cocos contain several to dozens of times more protein and amino acids than ordinary fruits and vegetables. They are natural biological response regulators. The polysaccharides contained in edible fungi can stimulate the formation of tumor antibodies, improve and adjust the body's defense capabilities.

2. High-protein fish.

Yellow croaker, turtle, loach, hairtail, octopus, squid, sea cucumber, oyster, etc. are rich in trace elements, which can protect the breast and inhibit the growth of cancer.

3. Fresh fruits.

Citrus fruits (tangerines, grapefruits, oranges, lemons, kumquats, etc.) can prevent the formation of nitrosamines and are suitable for breast cancer patients. Jujubes contain a group of triterpenoid compounds as effective anti-cancer ingredients. The vitamin C content of kiwifruit is 4-12 times that of oranges, 3 times that of apples, and 60 times that of grapes. The substances contained in kiwifruit can block the formation of nitrosamines in the human body. Certain plant components contained in "red-skinned" fruits such as red apples can effectively curb the growth of protein in tumor cells, and at the same time reduce the ability of tumor cells to respond to estrogen, preventing breast cancer. Purple grapes also contain this plant component. Hawthorn can promote blood circulation and remove blood stasis, eliminate stagnation and eliminate accumulation, and inhibit the growth of cancer cells. The biologically active ingredient tannin in mango is related to the prevention and inhibition of cancer.

4. Chinese cabbage and cruciferous vegetables.

Cruciferous vegetables contain natural inhibitors of cancer cells such as indole compounds and aromatic thiocyanate. Chinese cabbage contains a compound called indole-3-carboxaldehyde, which can break down estrogen related to breast cancer. Taking beta-carotene preparations can reduce the incidence of cancers such as breast cancer by 1/2 to 2/3. Vegetables such as carrots, peppers, spinach, leeks, rapeseed, Chinese cabbage, celery, tomatoes, bamboo shoots, alfalfa and coriander are rich in beta-carotene preparations. Selenium intake is negatively correlated with cancers including breast cancer. Women can eat more selenium-containing vegetables such as garlic, cabbage, onions and pumpkins.

5. Unprocessed whole grains and cereals.

Compared to refined grains such as refined rice and white flour, coarse grains such as corn, purple rice, sorghum, oats, soybeans, green beans, red beans, and mung beans are rich in insoluble fiber, which helps fight breast cancer, stomach cancer, intestinal cancer, and other diseases. In addition, nuts contain a lot of antioxidants, which can also play an anti-cancer role.