A higher intake of fruit and vegetables, in particular cruciferous and yellow/orange vegetables, may reduce the risk of breast cancer

In July 2018 researchers from the USA published the results of their study to assess the effect of fruit and vegetable consumption with risk of breast cancer in 182,145 women, aged 27-59 years at the start of the study. The women were followed up for between 22-32 years.  Information on average fruit and vegetable consumption was obtained via repeated food frequency questionnaires.  During the study a total of 10,911 invasive breast cancer cases were diagnosed. Results showed that a higher intake of fruit and vegetables, especially cruciferous and yellow/orange vegetables, was associated with a significantly lower risk of breast cancer (5+ servings per day when compared to under 2.5 servings). This finding was most strongly associated with a lower risk of human epidermal growth factor receptor 2 (HER2)-enriched, basal-like and luminal A tumours but not with luminal B tumours. It was also seen that a higher intake of vegetables was especially associated with a lower risk of oestrogen receptor negative tumours.

Farvid MS et al. Fruit and vegetable consumption and breast cancer incidence: Repeated measures over 30 years of follow-up. Int J Cancer. 2018 Jul 6. [Epub ahead of print]

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