A breast cancer study soon to be published in the journal Nutrition and Cancer examined the relationships between different fatty foods and breast cancer risk in 17,000 women between 45 and 73 years of age. The risk of developing ER+PR+, ER-PR-, and overall breast cancers and the link to fatty foods was analyzed after 10 years of follow up. The breast cancer investigators reported...
- ER+PR+ breast cancer risk was decreased by about 11% with yogurt consumption, but was increased by 10% by consuming eggs and and dried soups/sauces.
- The risk for ER-PR- breast cancer was increased by 31% by the consumption of vegetable oil-based margarine and dried soups/sauces.
- When all breast cancers were examined, regular milk consumption was linked to a decrease in breast cancer risk and dried soups/sauces were linked to an increase in breast cancer risk.
To learn about other diet and lifestyle choices to reduce your breast cancer risk, read my FREE book FIGHT NOW: EAT & LIVE PROACTIVELY AGAINST BREAST CANCER. Please recommend to anyone interested in breast cancer, breast cancer treatment, and breast cancer symptoms.