Dietary Recommendations for Breast Cancer
- Reduce fat intake to 25% of daily calories
Avoid or reduce intake of foods high in fat, such as meats, dairy products, including milk, cheese, and eggs; oils, margarines, and butter.
- Increase daily fiber intake to at least 25 grams
Foods high in fiber include fruit, brown rice, whole grains, multi-grain breads and cereals, wheat bran, legumes, and vegetables.
- Eat more cruciferous vegetables
Cabbage, broccoli, cauliflower, Brussel sprouts, kale, collards, mustard greens, and turnips.
- Eat more fruits and vegetables high in Beta-Carotene
Cantaloupe, honeydew, nectarines, mangoes, papaya, peaches, prunes, apricots, carrots, sweet potatoes, corn, peppers, squash, soybeans, peas, black-eyed peas, and greens.
- Eat more fruits and vegetables high in Vitamin C
Oranges, grapefruits, berries, tangerines, guava, mangoes, kiwifruit, potatoes, green peppers, turnips, parsnips, asparagus, greens, and artichokes.
- Eat more Vitamin E rich foods
Wheat germ, unrefined vegetable oils, green leafy vegetables.
- Eat more Omega-3 fatty acids and Vitamin D
Mackerel, sardines, tuna, trout, and cold water salmon. Other beneficial oils include unrefined canola and walnut oils; soybean and flaxseed oils.
Passwater, Richard A. Cancer Prevention and Nutritional Therapies.
Connecticut: Keats Publishing, Inc., 1993.
Simone, Charles. Cancer & Nutrition. New York: Avery Publishing Group, Inc., 1992.