Nutrition in Breast Cancer

Cancer has many risk factors. These risk factors include many factors such as age, smoking, radiation, air pollution, genetic predisposition, additives and poor eating habits. There are many studies showing that an unbalanced diet is among the most important risk factors in breast cancer.

Get Rid of Your Excess Weight!

• Obesity, many cancers. It is a disease that increases the risk of species. Many studies have shown that overweight and obesity, especially increased body fat in the abdomen and hip area, increase the risk of breast cancer after menopause.

• Reducing 1 kg of fat in your body only increases the risk of breast cancer. It will reduce the risk of many other chronic diseases (such as diabetes, hypertension, cardiovascular) by 2-4 times.

 

    The Right Fat and the Right Fat Use the Quantity

• Reduce the consumption of foods of animal origin and containing trans fats.

• Daily intake in fast-food style nutrition The required amount of fat is greatly exceeded.

• Prefer vegetable oils such as olive oil and hazelnut oil, but if you use too much, your daily calorie intake increases, which causes obesity.

As a result, although vegetable oils are healthy fats, their calories are approximately the same as other solid oils. Fish, containing omega-3 fatty acids, renews cells and protects against cancer.

 

    The Magnificent Trio Broccoli – Cauliflower – Cabbage

• Sulforaphane, found in brassicas such as broccoli, cauliflower and cabbage, has an anti-carcinogenic effect on breast cancer.

• Sulforaphane, which suppresses tumor development, prevents cancer formation. Consuming raw broccoli in your salads increases the level of sulphora entering the blood.

 

    Increase Foods High in Fiber

• Complex carbohydrates containing high fiber reduce the risk of cancer by facilitating the excretion of toxic and chemical substances from the intestines.

• The best fiber Sources are whole grain products. Consuming fruits, vegetables and legumes also helps provide the necessary fiber needs.

 

    Review Cooking and Storage Methods

• Cooking and Storage processes may create harmful compounds in your foods.

• Carcinogenic substances are released during frying of foods and cooking over coal fire.

• Stored products Aflatoxin (mold) forms due to moisture in cheese, tomato paste, grains, hazelnuts and walnuts. Therefore, be sure to check stored products before consuming them.

 

    Be Careful with Additives

• Substances added to ready-made foods, which have become a part of life, such as preservation, coloring, increasing consistency, taste and appearance quality, increase the risk of cancer formation.

• Salam, Nitrite and nitrate substances in processed meat groups such as sausages and sausages form cancer-causing nitrosamines, reducing the blood's ability to carry oxygen.

 

     Antioxidants Build a Health Wall

• Consuming sufficient amounts of fruits and vegetables containing anti-cancer compounds strengthens the body's protection system and helps in weight control.

• We should regularly consume vegetables and fruits containing antioxidant-rich vitamins A, C and E.

• Vitamin A, which strengthens the immune system, is a powerful antioxidant that protects against cancer.

• Found in animal sources such as fish oil, liver, milk and eggs.

• It is a form of vitamin A and is protective against cancer. Beta-carotene is found in yellow orange fruits such as carrots, apricots and peaches.

• The most important function of vitamin E in the body is its antioxidant feature. Thanks to this function, it increases the functionality of vitamin A by preventing its structure from deteriorating.

• Antioxidant vitamin E neutralizes carcinogenic substances. High content of soybean oil Vitamin E is also found in other vegetable oils, hazelnuts, walnuts, almonds, wheat and legumes. Frying vegetable oils, which are the best source of vitamin E, causes both vitamin loss and the formation of carcinogenic substances.

• Vitamin C, which protects against cancer and is a powerful antioxidant, is found in high amounts in pomegranate, orange, tangerine, parsley, green pepper and rosehip. Vitamin C, which is not stored in the body, is eliminated from the body when consumed in excessive amounts. Therefore, you do not need to consume 1 kg per day, 3 portions are sufficient.

• Lycopene, which gives tomatoes their beautiful color, suppresses the formation of carcinogens. Lycopene is stored in breast tissue and provides important protection against breast cancer. Processes such as cooking tomatoes and turning them into soup increase the functionality of lycopene in the body.

 

     Make Time for Sports

• Individuals who do sports regularly reduces the risk of breast cancer. There are many studies showing that walking 30 minutes a day or exercising 3-4 hours a week in post-menopausal women reduces the risk of breast cancer development.

 

Anti -Carcinogenic Foods

• Pomegranate, citrus fruits, tomatoes, carrots, rose hips

• Broccoli, brussels sprouts, cabbage, kale, radish

• Green leafy vegetables, spinach, onion, garlic

• Grain foods such as wheat and rye

• Salmon, mackerel, trout

• Hazelnuts, walnuts, almonds, olive oil, hazelnut oil

 

     Must-Do

• Reduce and maintain your body weight to your ideal weight.

• Increase your physical activity, take care to exercise regularly.

• Increase consumption of vegetables and fruits. Try to consume it raw and always choose various and colorful vegetables and fruits instead of single foods.

• Prefer brown flour and grain foods instead of white flour, such as pastries and desserts.

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• Restrict the amount of oil used in meals and choose healthy oils.

• Remove delicatessen products such as salami, sausages and soudjouk from your table

• Prefer healthy cooking methods such as baking, steaming and boiling instead of frying and barbecuing.

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