Breast Cancer Resources Center

There are many studies that show a correlation between the amount of hydrogenated fat we consume and the development of breast cancer. We know that we need some fat in order to have a healthy body, however the trouble is figuring out which fat is the good kind. Anything that includes Omega-3 fatty acids is good. This can include fish, such as albacore, salmon and tuna, eggs and even yogurt. In fact yogurt has another benefit in pro-biotics which aid the body's immune system. Lean meat can be substituted for the fattier steaks and beef as well.

Another factor is the amount that we consume. Someone that is larger (say a man of 6'2) will naturally eat more than say a woman who is 5'0. Thus the more we eat the more risk we run of eating the wrong thing and developing breast cancer. In this case it is of course the type of fat we ingest regularly, however it is also a function of overall nutrition as well. According to studies, people with a higher fat content in their diet also have a higher estrogen level and lower excretion of the hormone as well.

However, a diet that balances the fat intake with healthy alternatives such as green vegetables and antioxidant fruits such as blueberries and nuts have lower risk. There is the possibility that a body that is over-nourished is at risk for developing breast cancer more-so than one that has more of a balance between intake and output.

Therefore, vegetarians are at a very low risk for developing breast cancer as they excrete more estrogen which leaves less to build up. There is also growing evidence that certain vegetables, antioxidants in particular, which contain vitamins A, C and E, may be protective against breast cancer.