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7 Ways To Prevent Breast Cancer

Do more than simply regard this month as National Breast Cancer Awareness Month. Follow these 7 practical ways for preventing breast cancer:

  1. Eat more of the Brassica vegetables, such as broccoli, kale, collard greens, Brussels sprouts, cabbage, cauliflower, bok choy, and mustard greens.

    Brassica vegetables contain some powerful anti-cancer phytochemicals, including indole-3-carbinol, diindolylmethane, sulforaphane glucosinolate, and glucarate.


    Indole-3-carbinol (I3C) inhibits:

    • the growth of estrogen receptor-positive and estrogen receptor-negative breast cancer cells 1

    • estrogenic activity by competing with estrogen for estrogen receptor binding sites on the cell 2

    • the ability of human breast cancer cells to metastasize 3

    Furthermore, it increases the “beneficial” estrogen metabolites” and decreases the “harmful” estrogen metabolites 4.

    Diindolylmethane (DIM) increases the “beneficial” estrogen metabolites” and decreases the “harmful” estrogen metabolites. It also provides all of the benefits of I3C, though at lower dosages. Many research studies show it does this more safely and effectively at a lower dose than I3C 5, 6.

    Sulforaphane glucosinolate (SGS) provides all the benefits of I3C and DIM, in an even more effective and beneficial way. SGS induces programmed cell death in cancer cells7. SGS greatly increases the removal of toxins from the body far more effectively than either I3C or DIM8. SGS is also an antioxidant.

    Glucarate, aka D-glucarate, D-glucaric acid or calcium-D-glucarate, has detoxifying and anti-carcinogenic properties. This is due to its abilities to rid the body of cancer causing toxins. Animal studies have shown calcium-D-glucarate alone, and in combination with retinoids inhibits breast cancer cell formation by up to 70 percent9.

  2. Eat more fruits and vegetables that are high in antioxidants. Vegetables with high antioxidants are Brassica vegetables and tomatoes, and fruits with high antioxidants are oranges, apples, grapefruit, grapes and berries.

    Fruits and vegetables that are high in antioxidants contain the following phytonutrients with cancer prevention properties:

    • Glucarate – This is found in significant levels in oranges, apples and grapefruit. Glucarate has the ability to help detoxify estrogens.10
    • Resveratrol – This has a powerful antioxidant found in grapes and other deep, brightly colored fruits. Resveratrol inhibits the activity of COX-2 inflammatory enzymes in human breast and oral tissue cells11. Resveratrol also inhibits an enzyme which is critical in the conversion of androgens to estrogens12. By doing so, it helps prevent growth of estrogen sensitive cancers.
    • Lycopene – Tomatoes are a rich source of lycopene. Studies have shown that people who eat large amounts of lycopene-containing foods have a reduced risk of certain cancers. Animal studies have shown that lycopene protects against the damaging effects of radioactivity exposure.

  3. Take these nutritional supplements:

    • Diindolylmethane (DIM) or Sulforaphane glucosinolate (SGS) – If both are available to you, go with SGS.
    • Calcium-D-glucarate
    • Resveratrol
    • Fish oil or Krill oil
    • Multi-vitamin/mineral

  4. Decrease your sugar consumption. Cancer cells use sugar to grow and divide. Avoid any concentrated sugar, any foods with added sugar or any foods consisting of primarily sugar (such as candy), any artificial sweeteners or any foods containing artificial sweeteners.

  5. As much as possible eat cage-free chicken, cage-free chicken eggs, free range and grass-fed beef,and wild fish (not farm raised). Free range poultry and grass-fed beef have about 7 times the amount of anti-inflammatory omega-3 fatty acids as conventionally raised meat.

  6. Exercise regularly. This provides multiple benefits for decreasing the risk of cancer development.

  7. Manage stress and your emotions. This helps stabilize blood glucose levels. More stable blood sugar is associated with decreased cancer cell development.

References:

  1. Inhibition of proliferation and modulation of estradiol metabolism: novel mechanisms for breast cancer prevention by the phytochemical indole-3-carbinol. Proc Soc Exp Biol Med 1997;216:246-52. ↩
  2. Anti-estrogenic activities of indole-3-carbinol in cervical cells: implication for prevention of cervical cancer. Anticancer Res 1999;19:1673-80. ↩
  3. Inhibitory effects of indole-3-carbinol on invasion and migration in human breast cancer cells. Breast Cancer Res Treat 2000;63:147-52. ↩
  4. A pilot study of urinary estrogen metabolites (16 alpha-OHE1 and 2-OHE1) in postmenopausal women with and without breast cancer. Environmental Health Perspectives.
    1998;106:A126-A127. ↩
  5. Shertzer HG, Sainsbury M. Intrinsic acute toxicity and hepatic enzyme inducing properties of the chemoprotectants indole-3-carbinol and 5,10-dihydroindeno (1,2-b) indole in mice. Food Chem Toxicol. 1991 Apr;29:237-42. ↩
  6. Dalessandri K, Firestone G, Fitch M. et. al. Pilot study: Effect of 3,3’-diindolylmethane supplements on urinary hormone metabolites in postmenopausal women with a history of early stage breast cancer. Nutr Cancer. 2004;50:161-7. ↩
  7. Myzak M, Karplus P, Chung F, et al. A novel mechanism of chemoprotection by sulforaphane: inhibition of histone deacetylase. Cancer Res 2004;5767-74. ↩
  8. Clark J, Dashwood R, Ho E. Multi-targeted prevention of cancer by sulforaphane. Cancer Lett 2008;269:291-304. ↩
  9. Heerdt A, Young C, Borgen P. Calcium glucarate as a chemoprotective agent in breast cancer. Isr J Med Sci 1995;31:101-5. ↩
  10. Walaszek Z, Szemraj J, Narog M, et al. Metabolism, uptake, and excretion of D-glucaric acid salt and it’s potential use in cancer prevention. Cancer Detect Prev 1997;21:178-190. ↩
  11. Subbaramaiah K. Resveratrol inhibits cyclooxygenase-2 transcription and activity in phorbol ester-treated human mammary epithelial cells. J. Biol Chem 1998;273:21875-82. ↩
  12. The red wine polyphenol resveratrol displays bi level inhibition of aromatase in breast cancer cells. Toxicological Sci. 2006;92:71-7. ↩