Lower Your Risk with Early Breast Cancer Detection

Eat This for Breast Health

This cruciferous vegetable contains isothiocyanates, which may break down breast cancer cells.

Low intake of beta-carotene (found in orange fruits and veggies) has been associated with a higher risk.

Research suggests its allyl sulfur compounds can help prevent the development of some tumors.

They contain conjugated linoleic acid, which has been shown to slow down the production of estrogen.

Researchers believe the glucosinolates in this vegetable may help inhibit breast cancer.

Rich in vitamin D and omega-3 fatty acids, which may fight tumor growth, wild salmon is less likely than farmed to contain cancer-causing PCBs.

Combine these power veggies in a simple, tasty stir-fry. Cook 1 tablespoon minced garlic in 1 tablespoon olive oil over medium heat until translucent. Add 1/2 cup each broccoli florets, sliced carrots, sliced red cabbage, halved white mushrooms, and a pinch of salt (if desired), and stir-fry until just tender (10 to 15 minutes). Brush a salmon fillet with a tablespoon of honey mustard, pan saute for 5 to 10 minutes, and serve alongside the veggies.

These plant-based substances include carotenoids (found in carrots), isoflavones (in soybeans), and lycopene (in tomatoes), and seem to help protect cells from damage that could lead to certain types of cancer and other diseases.

To learn how to do a breast self-exam and for more information on defending yourself against breast cancer, go to www.fitnessmagazine.com/breastcancer.

Originally published in FITNESS magazine, October 2007.