Breast Cancer Prevention with a Plant-Based Diet

Abstract

Diet may be an independent risk factor for breast cancer, along with alcohol, physical activity, BMI and smoking. Several epidemiological studies show a decreased risk of breast cancer for vegetarians and vegans. Studies show an increased risk in women exposed to heterocyclic amines (HCAs), polyaromatic hydrocarbons (PAHs) and persistent organic pollutants (POPs). POPs resist environmental degradation and accumulate in animal adipose tissue, while PAHs and HCAs are produced during cooking of meat. In addition to reducing their exposure to these carcinogenic compounds, those following a plant-based diet benefit from the increased consumption of phytochemicals and fiber found in plant foods. In particular, studies show that soy may reduce the risk of breast cancer and breast cancer recurrence, due to its isoflavone content. Dietary fiber also reduces the risk of breast cancer, most likely by affecting estrogen levels. Most breast cancer patients tend to be older. The plant-based diet can reduce the risk of common comorbidities in post-menopausal women such as type II diabetes, coronary artery disease, arthritis, hypertension and thyroid disease. The plant-based diet is safe and has no adverse reactions or contraindications. It presents a valuable additional therapeutic measure to chemotherapy, radiation and surgery which will continue as standard of care.