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“If you have ER-/PR+ breast cancer, how can you consider to choose which foods for treatment to achieve the best results?”

Eating is always a problem for women with breast cancer during and after treatment. BCNV would like to introduce an interpreter from www.foodforbreastcancer.com to answer the question “If you have ER-/PR+ breast cancer, how can you consider to choose which foods for treatment to achieve the best results?”

Women with ER-/PR+ breast cancer are more likely to be women who are perimenopausal. It is said that drinking alcohol increases the risk of breast cancer in Chinese women.

Foods that reduce the risk of ER- breast cancer in perimenopausal women

The following foods are seen to be associated with reduced risk of ER- breast cancer in perimenopausal women:

Green leafy greens, succulent blueberries, green broccoli (cauliflower), cabbage, white broccoli (cauliflower), mustard greens, garlic, red grapes, green tea, mango, spicy mustard greens, peas, pomegranate juice, tomatoes, red radish, watercress (lettuce).

Foods that increase the risk of ER- breast cancer in perimenopausal women     

Butter, corn oil and coffee.

Translator Hoang Thu Ha

BCNV 1/2014

See the original post here: http://foodforbreastcancer.com/articles/what-should-er-slash-pr%2b-breast-cancer-patients-and-survivors-eat%3f

BCNV cannot guarantee, be responsible or have a legal obligation for the update or completeness of such information, nor shall it be liable for any loss or damage or whatsoever arising from the use of this information. However, the BCNV welcomes and respects constructive comments from experts, doctors, patients and interested people to make standard articles and scientific value to better serve subordinates women with breast cancer, people affected, and community awareness.

BCNV advises patients to consult with a specialist about their treatment decisions.