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The odds of preventing breast cancer may be stacked in favor of women with high circulating levels of carotenoids, such as of α-carotene, β-carotene, lutein, zeaxanthin, and lycopene.
Breast cancer is less likely to occur in women who consistently consumed soy foods during their adolescent life.
Following a vegetarian dietary pattern may reduce a woman's susceptibility to breast cancer.
Low incidence of breast cancer is associated with regions where high amounts of soy foods are consumed.
High dietary ingestion of isoflavones may significantly reduce breast cancer risk.
Alcohol consumption may increase the odds of dying from breast cancer in post-menopausal women.
High meat diets may put women at greater risk of breast cancer.
Breast cancer is a major public health challenge worldwide; it is the second leading cause of cancer deaths among Caucasian American women, but the leading cause of cancer deaths for Latinas. Some of the well-established risk factors of breast cancer include family history, alcohol consumption, use of hormone replacement therapy, lack of exerc...
Women who are habitual consumers of processed meats may be highly vulnerable to suffer from breast cancer.
Frequent consumption of foods rich in saturated fats may increase the risk of developing breast cancer in postmenopausal women.
Postmenopausal women on high-fat diets may have a high tendency of developing invasive breast cancer.
