Breast cancer is among the most common cancers affecting women globally, with its risks arising from a complex interaction of genetic, hormonal, and environmental factors. While genetic factors cannot be modified, lifestyle, including diet, is considered a modifiable factor that has received increasing attention in scientific research.
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In recent decades, epidemiological and experimental studies have focused on the relationship between diet quality and breast cancer risk, aiming to understand whether food may play a protective role or, conversely, promote biological mechanisms associated with the onset and progression of the disease. These studies do not view food as a treatment, but as a factor that may influence inflammation, oxidative stress, and hormone regulation—pathways known to be linked to breast cancer, according to Healthline.
Leafy Vegetables and Carotenoids
Observational studies suggest that leafy greens such as spinach, arugula, kale, and chard may be associated with a lower risk of breast cancer. These vegetables contain antioxidant carotenoids, including beta-carotene, lutein, and zeaxanthin.
A 2018 study titled “Blood Carotenoid Levels and Breast Cancer Risk” found that women with higher blood levels of these compounds were less likely to develop the disease. Research has also examined the role of folate in leafy greens, though results were mixed, indicating the need for further study.
Cruciferous Vegetables and Isothiocyanates
Cruciferous vegetables such as broccoli, cauliflower, and cabbage are rich in glucosinolates, which the body converts into isothiocyanates—compounds under study for their potential anti-cancer properties. A 2015 study titled “Cruciferous Vegetable Consumption and Breast Cancer Risk in South Chinese Women”, involving 1,493 participants, found that higher intake of these vegetables was linked to a reduced risk of breast cancer.
Allium Vegetables: Garlic and Onions
Dietary research indicates that garlic, onions, and leeks may have a potential protective role due to their organosulfur compounds, flavonoids, and vitamin C content. A 2020 study titled “Garlic and Onion Consumption and Breast Cancer Risk in Puerto Rico” showed that women with higher intake of these vegetables had a lower risk of developing breast cancer compared to those with lower consumption.
Citrus Fruits and Antioxidants
Citrus fruits such as oranges, lemons, grapefruits, and tangerines contain folate, vitamin C, carotenoids, and flavonoids. A 2017 review titled “Active Compounds in Citrus Fruits and Their Role in Cancer Prevention” noted that these compounds possess antioxidant and anti-inflammatory properties that may help reduce the risk of various cancers, including breast cancer.
Fatty Fish and Omega-3 Fatty Acids
Fatty fish such as salmon, sardines, and mackerel are rich in omega-3 fatty acids, selenium, and other antioxidants. Nutritional studies published in 2019 under the title “Omega-3 Fatty Acids and Breast Cancer Risk” suggest that regular consumption of these fish may be associated with lower risk, especially when intake of omega-6-rich refined oils is reduced.
Legumes and Dietary Fiber
Legumes such as beans, chickpeas, and lentils are important sources of dietary fiber, which may influence hormone regulation linked to breast cancer. A 2020 study titled “Legume Consumption and Breast Cancer Risk Among Nigerian Women” found that women with the highest legume intake had up to a 28% lower risk compared to those with the lowest consumption.
Whole Grains and Carbohydrate Quality
Research indicates that carbohydrate quality may affect breast cancer risk. Whole grains like whole wheat, brown rice, oats, and quinoa contain fiber, minerals, and antioxidant compounds. A long-term study published in 2021, titled “Carbohydrate Quality and Breast Cancer Risk”, found that higher intake of high-quality carbohydrates was linked to reduced risk over a 12-year follow-up.
Walnuts and Potential Genetic Effects
A small 2019 study titled “Impact of Walnuts on Gene Expression Related to Breast Cancer” investigated walnut consumption in women with breast cancer. Results suggested changes in the expression of genes associated with tumor growth and spread after consuming approximately 57 grams of walnuts daily for a short period, indicating a potential biological effect that warrants further research.
Foods and Dietary Patterns Linked to Increased Risk
Scientific reports indicate that alcohol consumption is associated with higher breast cancer risk, confirmed by international reports published in 2018. A 2018 study on Iranian women under 50 also found that diets high in fried foods were linked to increased risk.
Additionally, 2019 reviews linked diets high in refined carbohydrates and Western dietary patterns with higher breast cancer risk.
Diet Within a Comprehensive Preventive Framework
Overall evidence suggests that diet may help modulate breast cancer risk by influencing multiple biological pathways, including chronic inflammation, oxidative stress, and hormonal regulation. Diets rich in vegetables, fruits, legumes, whole grains, and fatty fish are associated with lower risk in multiple observational studies, whereas high consumption of alcohol, fried foods, and refined carbohydrates is linked to higher risk.
However, research emphasizes that these associations do not imply direct causation. Diet should be understood as part of a broader preventive framework, including physical activity, weight management, avoiding smoking, and—most importantly—adhering to regular screenings and early detection. Thus, food serves as a supportive tool in potential breast cancer prevention, not a substitute for medical evaluation or evidence-based treatment.
