Veggies Are the Key to Lower Risk for Breast Cancer
Dec 22, 2015 01:30 PM EST | By Dominique Mijares
When you were a kid, you hated vegetables and you dread coming over to grandma's place.
She would usually stuff your mouth with broccoli, spinach, and cabbage, maybe something that your parents never did. You get an earful of sermons about eating plenty of vegetables so you'll live long just like her.
Recent studies confirm that Grandma was right all along.
Numerous researches have proven that a vegetable diet can never go wrong. It has been long linked to a reduced risk for hypertension, heart attacks, cognitive decline as well as other serious health conditions.
According to the Globe and Mail, a recent study released in the American Journal of Clinical Nutrition states that eating vegetables can contribute immensely to breast-cancer prevention.
This study was a part of EPIC (European Prospective Investigation into Cancer and Nutrition). They discovered the link between vegetable and fruit intake and breast-cancer subtypes, as well as hormone receptor-positive and hormone receptor-negative cancers.
The breast-cancer cells were examined by the doctors to check if they contain hormone receptors. The cancer is deemed to be hormone receptor-positive if the cancer cells have hormone receptors. On the other hand, the cancer is called hormone receptor-negative breast cancer if the cancer cells do not have hormone receptors.
The European researchers monitored 335,054 fit women, with the average age of 51, so they can identify the association between vegetable and fruit intake and breast-cancer. The participants were asked about their food intake for the past 12 months.
It was found after 11 years and 5 months that 10,197 women had breast cancer.
After 11.5 years of follow-up, 10,197 women developed breast cancer.
The effects of vegetables were evident for hormone receptor-negative breast cancer. High vegetable eaters were less likely to develop cancer by 26 percent.
With these facts in mind, make a daily goal to increase your vegetable intake. Have at least five vegetable servings per day. You can have a half cup of cooked or raw vegetables and even one cup of salad greens. Include veggies in your meals when you have your breakfast and snacks.