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8Food Therapy and Health Care  2019, Vol. 1 Issue (4): 114-122    DOI: 10.12032/FTHC201911002
    
Potential relevance of diet to breast cancer
Hui-Yang Lin1, Xian Wang1*
1Department of Medical Oncology, Sir Run Run Shaw Hospital, Zhejiang University School of Medicine, Hangzhou, Zhejiang, China.



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Abstract  Diet is thought to affect the occurrence and progression of breast cancer while the exact relationship between diet and breast cancer remains largely unclear. This review aims to elucidate the association of specific foods with breast cancer and potential underlying mechanisms. For example, sulforaphane is inversely related to the disease while the impacts of soy and meat on breast cancer are disputable. To some extent, soy is a protective factor while red and processed meat is an adverse one. Due to heterogeneity of breast cancer, menopausal and estrogen receptor statuses can influence the diet-cancer relation. In brief, it may be reasonable to recommend breast cancer patients to eat high soy foods and cruciferous vegetables and low red and processed meat.

Key wordsBreast cancer      Soy and isoflavones      Red and processed meat      Sulforaphane     
Received: 02 August 2019      Published: 13 October 2019
Corresponding Authors: Xian Wang, Department of Medical Oncology, Sir Run Run Shaw Hospital, Zhejiang University School of Medicine, Hangzhou, China.    
E-mail: wangx118@zju.edu.cn
Cite this article:

Hui-Yang Lin, Xian Wang. Potential relevance of diet to breast cancer. 8Food Therapy and Health Care, 2019, 1(4): 114-122.

URL:

https://www.tmrjournals.com/fthc/EN/10.12032/FTHC201911002     OR     https://www.tmrjournals.com/fthc/EN/Y2019/V1/I4/114

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