Updated: 2 days ago
Breast cancer is the most common form of cancer among women. Statistics show that 1 in 16 Singaporean women will be diagnosed with breast cancer in their lifetime, with the majority of the cases seen in women between 40 to 69 years old.
It goes without saying that bust health is extremely important. Taking care of your diet is a step that may help reduce the risk of getting breast cancer, among other chronic diseases. Here are a few foods that you can consume to reduce the risk of breast cancer.
Berries are rich in antioxidants such as flavonoids and anthocyanins. These have been shown to protect the body against cellular damage as well as development and spread of cancer cells.
2. Fatty Fish
Sardines, salmon, mackerel are a few examples of fatty fishes. They have omega-3 fats, selenium and antioxidants like canthaxanthin which have cancer-protective effects.
3. Leafy green vegetables
Leafy green vegetables, especially dark green leafy vegetables, have an abundance of fiber, folate and carotenoids which can reduce the risk. Examples of leafy green vegetables include lettuce, kale, spinach.
Beans are loaded with fiber, vitamins and minerals. The fiber in beans may especially help with protecting your body against breast cancer.
5. Allium vegetables
Allium vegetables such as garlic, onions, leeks, chives, scallions and shallots may have anticancer properties. They are rich in nutrients such as flavonoid antioxidants, vitamin C and organosulfur compounds.
Here are a few food categories that may increase the risk of breast cancer. All of the categories below are unhealthy and is best to avoid them to maintain a healthy diet.
It is important to note that although your diet can help reduce the risk of breast cancer, other lifestyle choices may affect that percentage as well. Other lifestyle choices include having enough rest, regular exercise routine, maintaining a healthy weight etc. Prevention is always better than cure.
It is also equally important that you schedule for a breast cancer screening every 1 to 2 years. Early detection and diagnosis significantly increase survival rates.