Canadian researchers authored a study published in Journal of Cancer Detection and Prevention that suggest that dietary patterns influence the development of breast cancer for women with and without a genetic predisposition to the disease.
The research was a retrospective study analyzing 9 years of data through 2007. The results indicated that a diet rich in fruits, vegetables, low fat dairy products, fish, monounsaturated and polyunsaturated fatty acids, vitamin D, calcium, and phytoestrogens is associated with a reduction in the incidence of breast cancer. A diet that has a high intake of meats or saturated fats is associated with an increase in the incidence of breast cancer.
Additional research is being conducted to tease out the critical factors tying diet to the development of breast cancer.