Breasts: Health, Unhealth, and Prevention
By Adrian E. Feldhusen, NHCM, CPM

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Our Diets and Breast Health

A study published in the Journal of the National Cancer Institute specifically found that burned meat is linked to breast cancer. (1) "When oil turns to smoke, and/or food is browned, destructive processes occur, including the process that turns protein into the carcinogenic substance acrolein. Also, protective polyphenols, offering antioxident benefits, are lost during the cooking process. These same polyphenols offer healing benefits, when unprocessed oils are consumed unheated in dressings poured over vegetables and salads." (2) Christiane Northrup, MD, says, "We did not see the great increase in breast cancer, heart disease, or all kinds of cancer, until hydrogenated fats were added to the diet in huge amounts, starting in the 1930’s when the process was developed. This kind of fat is a Trans-fatty acid that increases free radical damage in your tissue, and this is the beginning of cellular damage." Trans fatty acids have been linked to breast cancer. They are produced by the high temperatures and hydrogenation that turn liquid refined oils into creamy fats, such as margarine and shortening. Also, these products are often used as ingredients in convenience foods.

There is some good news, however, regarding fats. Fats are necessary for the body to function properly, but you must eat the right kinds of fats for this to be healthful. Udo Erasmus, Ph.D., states in his book Fats that Heal, Fats that Kill: "There are good fats and there are bad fats. Healing fats are required to prevent and reverse so-called incurable degenerative diseases: heart disease, cancer, and type II diabetes. Healing fats also help reverse arthritis, obesity, PMS, allergies, asthma, skin conditions, fatigue, yeast and fungal infections, addictions, certain types of mental illness, and many other conditions."

Omega-3 and Omega-6 are the 2 essential fatty acids. These are needed for proper organ and immune system functioning, proper hormone and kidney function, oxygen transport throughout the body, and healthy cell membranes. Omega-3 essential fatty acids inhibit tissue inflammation and reduce tumors in animal studies. In addition, if cancer develops, Omega-3 EFA’s appear to be able to inhibit the cancer’s spread. (3) Animal studies show that consumption of flaxseed oil, the richest source of Omega-3, can result in reducing tumor size by more than 50%. Omega-3 EPA’s can be found in flaxseeds and flaxseed oil, extra virgin olive oil, cold water fish such as salmon, tuna, sardines, cod, herring, and trout. Dark leafy greens also contain significant amounts of this beneficial nutrient.

The oils in the supermarket are often heated to high temperatures, destroying their healthful qualities and actually making them harmful. Extra virgin olive oil, long known for its healthful properties, can be drizzled on vegetables, used in salad dressings, or added to foods after they have been cooked. There has been no evidence suggesting that cooking with olive oil is more healthful. Several studies have touted the desirable effects of olive oil. Harvard Center for Cancer Prevention stated that "there is converging evidence for a protective effect" after reviewing all the studies that directly examined olive oil in this context. (4) In another study, the researchers compared women who ate different dietary items. Their results showed that vegetable and fruit consumption were associated with statistically significant reductions of breast cancer risk by 12% and 8% respectively, that increased olive oil consumption was associated with significantly reduced breast cancer risk, and that margarine consumption was associated with significantly increased risk. (5)

Tips for Eliminating Harmful Fats and Oils:

1. Purchase only organic, freshly pressed, unrefined oils in dark glass bottles, labeled with pressing date to ensure freshness. Use within 2-3 months.

2. Purchase only organic seeds and nuts that are unroasted.

3. Water sautéing, blanching, steaming, poaching, slow roasting, and cooking in parchment offer good choices of food preparation. Add a drizzle of fresh, unheated oil after cooking.

4. Barbecuing, broiling, frying, or sautéing fatty-rich fish destroys their valuable oils. Cooking these fish at high temperatures actually increases carcinogens.

5. High heat is also damaging to meat such as beef or lamb, which becomes three times more carcinogenic when cooked at high temperatures. In the most authoritative study, how the meat was cooked made a more important contribution to higher rates of cancer than the amount eaten, or how often.

6. If you eat dairy, consider purchasing organic products to limit exposure to harmful hormones and antibiotics. (6)

"Many women are buying organic dairy and other animal products because of reports that milk from cows injected with recombinant bovine growth hormone (rBGH) increases risks of breast and colon cancers in humans. RGBF increases levels of insulin-like growth factor (IGF-1) in milk, according to a January 1996 report in the International Journal of Health Services. IGF-1 stimulates and regulates cell growth and division in humans and cows, and appears to be cancer promoting in breast cells, as well as the cells that line the colon." (7)

According to researchers at the Hanker Radiation Clinic in Bonn, Germany, they noted that up to 90% of breast lumps and other painful breast problems disappeared when treated with enzymes. Enzymes are essential for digesting food, for stimulating the brain, for providing cellular energy, and for repairing all tissues, organs, and cells. (8) Enzymes are found abundantly in raw fruits and vegetables. They are extremely sensitive to heat, so even low to moderate heat destroys most of these beneficial properties found in healthy foods.

The National Cancer Institute is spreading the word about soy’s ability to protect against breast (and prostate) cancer, because it:

1. inhibits the growth of tumor cells

2. converts cancer cells back to normal cells

3. blocks the entry of estrogen into breast cells, which is beneficial in preventing cancer

4. may protect against high levels of synthetic estrogen in the diet

5. may even prevent the metastasis of cancer cells

Research from the University of Alabama, the University of Cincinnati, and the University of Helsinki, Finland, has found soy isoflavones to discourage both the initiation and promotion of cancer. Their mechanism of action is similar to that of Tamoxifan. Isoflavones are most concentrated in soy, alfalfa, and red clover. They also protect against atherosclerosis and coronary heart disease. Isoflavones appear to help strengthen bones, reduce the unpleasant symptoms of menopause and, most importantly, control how quickly cells replicate, which could be beneficial in preventing the out-of-control cell growth associated with cancer. The National Cancer Institute recently listed genistein, the main isoflavone in soy, as one of four "superior" anti-cancer agents. (9) Red clover (Trififolium Pratense) has a wider variety of phytoestrogens than does soy, but it is more expensive and less readily available. Red clover has been a popular traditional cancer herb.

A study done by Hiroshima University demonstrated that miso, a fermented soybean product, can aid in protecting against breast cancer. The study compared a control group with Tamoxifan only and Tamoxifan with miso. It was shown to have a potent antitumor effect, especially when used in combination with Tamoxifan. (10) In another study conducted at the University of Texas, they measured levels of circulating ovarian hormones in relation to a soya diet. Ovarian hormones are biomarkers for breast cancer risk. What they found was that consumption of a constant soya diet reduced levels of 17beta-estradiol by 25% and of progesterone by 45% in normal women during the menstrual cycle. (11) If we take this one step further, researchers have also studied the effects of genistein, a natural flavone compound found in soy, to actually have suppressive effects on breast carcinoma (cancer) cells, suggesting that it is a method of chemoprevention. <12>

A study published in The Lancet in 1996 noted that a diet high in vegetables reduced the rate of breast cancer by 30-60%. Some of the nutrients found in greens that create breast health are: carotenoids, antioxidants, folic acid, flavanoids, lutein, chlorophyll, and if gently boiled, vitamin C. Brussels sprouts and broccoli contain glucosinolates that help the body eliminate cancer-producing substances. (13) In a recent study, researchers found that brassica vegetable consumption, such as broccoli, shifted estrogen metabolism and concluded that it should be studied further and considered as a dietary strategy to prevent breast cancer. (14) There also seems to be a connection with red wine. Red wine contains polyphenols in high amounts, known for their antioxidant and tumor arresting effects. A study describing the effect of polyphenol-rich foods and beverages, such as red wine, have been shown to have a potentially antiproliferative effect on breast cancer cell growth. (15)

How about vitamins and minerals? Being present in many foods, we naturally ingest these daily. But let’s take a closer look at some of the more common ones and the roles they play in breast health and cancer. Selenium helps to protect the body against cancer in several ways. It:

- Causes cancer cells to die before they grow and spread by encouraging apoptosis or programmed cell death.

- Helps to repair damaged DNA molecules. If enough selenium is present, damaged DNA is actually repaired; selenium thereby protects against free radical damage.

- Helps to encourage the body’s production of glutathione, a powerful antioxidant that the body needs for its detoxification process.

- Disrupts the initiation of cancer, protects DNA mutation from chemicals, and nourishes the immune system and enzymes. (16)

A study done at the AMC Cancer Research Center in Denver, CO showed that deficiencies of selenium and vitamin E, especially when both are deficient showed a higher rate of cancer in laboratory animals. (17) Vitamin A has been shown to guard against tumor formation and helps to prevent altered cells from becoming cancerous. It is a powerful free radical scavenger, and acts to protect the cells against cancer and other diseases. (18) 12 studies of diet and breast cancer were reviewed at the Canadian National Cancer Institute, where it was concluded that vitamin C significantly lowers the risk of breast cancer. (19) A half a clove of garlic a day increases natural killer cells and The National Cancer Institute acknowledges its effectiveness in the prevention of cancer. Garlic is an antibiotic, antiviral, and antifungal; it helps protect against colds, flu, and yeast infections as well.

In relation to diet and breast health, several factors are important.

1. East a diet based on fresh fruits and vegetables, plus grains, legumes, raw nuts (except peanuts) and seeds, and soured products such as low-fat yogurt. Very important are the cruciferous vegetables, such as broccoli, brussels sprouts, cabbage, and cauliflower, as well as yellow/orange vegetables.

2. If at all possible, consume only organically grown foods. Pesticides and other chemicals have been linked to breast cancer as they mimic the effect of estrogen in the body.

3. Include in the diet fresh apples, cherries, grapes, plums, and berries.

4. Eat onions and garlic, or take garlic in supplement form.

5. Drink spring or steam-distilled water, not tap. Also drink homemade vegetable and fruit juices.

6. Try to avoid meat and other animal products. Many animals are treated with hormones to hasten growth or produce milk.

7. Cut back on alcohol, caffeine, junk foods, processed refined foods, saturated fats, salt, sugar, and white flour.

8. Take extra fiber daily. Fiber keeps toxic wastes from being absorbed into the bloodstream.

9. Do not take supplements containing iron, as iron may be used by tumors to promote their growth. This applies if you have a tumor and are not in need of the extra iron. (20)

Prostoglandins, which are hormone-like substances, regulate almost every organ system or process in the body. It also controls inflammation and healing. They need to be made by the body daily, out of essential fatty acids. Omega-3 and Omega-6 EFA’s are created into very different prostaglandins, so not having enough of one EFA could cause an imbalance. Some prostaglandins, such as those derived form animal fat, cause inflammation. This inflammation can lead to immune system malfunctions, which hampers its ability to kill cancer cells. The body uses what it receives, so if there is an excess of animal fats, they will replace the beneficial fats within the body.