5 Foods To Help With Breast Cancer

Breast cancer is one of the leading causes of death among women all over the world.

Now, lets consider some few foods that can help women with cancer.

Eggs

Eggs are a standout amongst the most strong wellsprings of a basic supplement known as choline. Choline is imperative yet difficult to discover. Does it go about as mind nourishment, as well as help bring down your danger of bosom growth.

According to The Journal of the Federation of American Societies for Experimental Biology, women who consumed the highest amount of choline had the lowest risk of breast cancer.

Mushrooms

Eating a serving of fungi a day might help protect you from breast cancer, according to a study printed in the International Journal of Cancer. The study, which involved more than 2,000 Chinese women, found that participants who consumed 10 grams (which is equal to a single, small ‘shroom!) or more of fresh mushrooms every day were about two-thirds less likely to develop breast cancer than non-mushroom eaters.

Sweet Potatoes

Sweet potatoes, specifically, are rich in a specific carotenoid known as beta-carotene. According to Journal of the National Cancer Institute, women with the highest levels of beta-carotene in their blood that a 17 percent lower risk of developing certain types of breast cancer. The theory is that carotenoids contain compounds that help regulate cell growth, defense, and repair.

Green Tea

Green tea may help breast-cancer patients fare better in the disease progression, studies have suggested.

It is proposed that green tea helps patients by limiting the growth of the tumor. Chemicals in green tea called polyphenols appear to inhibit proteins that promote tumor cell growth and migration, according to experimental studies in animals.

Tomatoes

Tomatoes may help reduce women’s risk of developing breast cancer! According to Journal of the National Cancer Institute in 2012, the antioxidant carotenoid, lycopene, was particularly effective at helping women with the harder-to-treat version of breast cancer: estrogen receptor (ER)–negative tumors. Breast cancer risk was 19 percent lower in women with the highest levels of total carotenoids compared with women having the lowest levels and women with the highest levels of lycopene had a 22 percent decreased breast cancer risk.