Vegetables Might Reduce Risk of Breast Cancer Recurrence, Healthy, Breast Cancer Prevention, Foods, Tips

While more and more research studies are reporting the benefits of vegetable consumption for reducing our odds of developing breast cancer, fewer research studies have explored the possible impact of vegetable consumption on breast cancer recurrence. Despite the relative lack of research in this area, early results suggest that a diet high in vegetables might reduce the risk breast cancer recurrence.

Aaron Tabor, MD is an anti-aging, weight loss, and nutritional cosmetic expert. You can also download a free copy of Dr. Tabor's book "Fight Now" to learn more about decreasing the risk of breast cancer and increasing your hope and faith.

Findings

The results of this investigation showed that:

· Breast cancer survivors with the highest third of vegetable consumption had about a 31% reduced risk for breast cancer recurrence.

· Breast cancer survivors who were taking tamoxifen and in the highest third of vegetable consumption had a 44% reduction in risk for breast cancer recurrence.

· The risk for breast cancer recurrence was reduced by about 35% in breast cancer survivors who were taking tamoxifen and eating higher amounts of cruciferous vegetables.

· Women taking tamoxifen who fell in the highest third of vegetable consumption AND above average cruciferous vegetable intake had about a 52% reduced risk for breast cancer recurrence.

Benefits

These new breast cancer study results confirm earlier reports that eating higher levels of vegetables appears to decrease the risk for breast cancer recurrence. Based on the results of this new study, the benefits of vegetable consumption might even be greater for breast cancer survivors who are being treated with tamoxifen. While overall vegetable consumption is an important part of healthy breast cancer diet, it also appears that adding plenty of cruciferous vegetables to one's diet can help reduce the odds of breast cancer recurrence. Cruciferous vegetables like broccoli, cabbage, kale, brussels sprouts, and cauliflower are good sources of indole-3-carbinol and sulphoraphane, phytochemicals that have been shown to have cancer fighting properties.