One in eight women are diagnosed with breast cancer in their lifetime — and despite the vast body of research being conducted on the disease, it remains an overwhelming public health concern.
The second leading cause of death among women, breast cancer can lead to costly procedures, removal of breast tissue, irreparable damage to cells, and possibly even death. Estrogen is one of the three bodily chemicals that fuel breast cancer growth and risk — the other two being progesterone and HER2. While progesterone and HER2 aren’t as concretely linked to food and diet, estrogen levels are intertwined with the food decisions we make on a day-to-day basis.
That means there is something we can do to reduce our risk — we can be mindful of risk factors in our diet. Some risk factors outside of diet are uncontrollable. Genetics, for instance, play a huge role in whether or not your risk increases. Physical activity can also mitigate risk. But here are some foods that cut your risk down and a few others that spike it up.