A recent study published in the American Journal of Epidemiology has found that women who follow a plant-based diet rich in fruits, vegetables, legumes, and grains have a significantly lower risk of developing breast cancer, as opposed to those on an animal-based diet. Using data collected over 26 years by researchers from Simmons College, the report followed more than 86,600 women in different diet groups and the correlation with their risk of developing postmenopausal breast cancer. Women who were on the Dietary Approaches to Stop Hypertension diet, which recommends four to five servings of fruits and veggies per day as well as four to five servings of legumes, nuts, and seeds each week, were found to have a 20 percent lower risk for developing estrogen receptor-negative tumors, which account for about 25 percent of breast cancer cases. In the past, plant-based diets have also been shown to lower the risk of developing colon cancer, prostate cancer, and leukemia.
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