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According to a study from Harvard T.H. Chan School of Public Health, eating a high amount of fruits and vegetables daily may lower the risk of breast cancer. Cruciferous vegetables like broccoli, yellow and orange vegetables are very effective for lowering the risk.
Researchers analyzed diet questionnaires submitted every four years by participants in the Nurses’ Health Study (88,301 women, starting in 1980) and the Nurses’ Health Study II (93,844 women, starting in 1991). Data on other potential breast cancer risk factors such as age, weight, smoking status, and family cancer history were taken from biennial questionnaires.
They discovered that women who ate more than 5 servings of fruits and vegetables daily had an 11% lower risk of breast cancer than those who ate 2 or fewer servings. (A serving is defined as one cup of raw leafy vegetables, half a cup of raw or cooked vegetables, or half a cup of chopped or cooked fruits.)
Researchers conducted an analysis by tumor hormone receptor status and molecular subtype and found that higher consumption of fruits and vegetables was associated with lower risk of more aggressive tumors including ER-negative, HER2-enriched, and basal-like tumors.
Previous research linked reduced breast cancer risk with higher fiber intake, but the benefits of fruits and vegetables in this study appear to be independent of their fiber content. This shows that other constituents of these foods, such as antioxidants and other micronutrients, may also be important in reducing the risk of breast cancer.