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Suggested food for patients with triple-negative breast cancer

Almost all of breast cancer patients have to deal with food problems during treatment period. BCNV introduces a post from website www.foodforbreastcancer.com to answer the question: “If you have triple-negative breast cancer, which food will you choose to get the best result of treatment?”

Triple-negative breast cancer refers to the fact that the cancer is estrogen receptor negative (ER-), progesterone receptor negative (PR-), and HER2/neu negative. In other words, triple negative breast cancers do not express receptors for estrogen or progesterone and do not overexpress HER2.

Women diagnosed with triple negative breast cancer are more likely to be premenopausal than women with hormone receptor positive breast cancer. Treatments or foods that reduce the production of estrogen or block its effects in the body are not useful for this type of breast cancer.

Women with metabolic syndrome are more likely to have triple negative breast cancer upon diagnosis than women without it. A high cholesterol diet has been shown to induce angiogenesis and accelerate mammary tumor growth in a mouse model of triple negative breast cancer.

Foods that reduce the risk of triple negative or ER-/PR- breast cancer

The following foods and spices have been found to be associated with reduced risk of triple negative or ER-/PR- breast cancer:

Apples

Arctic char

Artichokes

Arugula

Basil

Beans, dry

Bell peppers

Black cumin

Black pepper

Blackberries

Blueberries

Bok choy

Boysenberries

Broccoli & broccoli sprouts

Brussels sprouts

Buckwheat

Butternut squash

Cabbage

Carrots

Cauliflower

Celery

Cherries

Chicken, organic

Chives

Cilantro

Collard greens

Cranberries

Cucumbers

Currants, black

Flaxseed & flaxseed oil

Garlic

Ginger

Grapes, red or black

Grape juice, purple

Green tea

Greens

Herring

Honey, min. processed

Horseradish

Hot peppers

Kale

Kohlrabi

Lake trout

Leeks

Lettuce, romaine

Mackerel

Mustard

Mustard greens

Olives and olive oil

Onions

Parsley

Peas

Plums, purple or red

Pomegranate juice

Pomegranates

Pumpkins

Radishes

Raspberries

Reishi mushroom tea

Rice, brown, black or red

Rutabagas

Saffron

Salmon, wild

Sardines

Sauerkraut

Scallions

Seaweed

Sour cherries

Strawberries

Summer squash

Sweet potatoes, purple

Tomatoes

Turmeric

Turnips

Turnip greens

Walnuts & walnut oil

One study reported that breast cancer patients with suboptimal levels (under 32 ng/mL) of vitamin D were three times more likely to develop triple negative breast cancer than patients with optimal levels. In other words, low vitamin D appears to increase the aggressiveness of breast cancer that develops.

Foods and supplements that increase the risk of ER-/PR- breast cancer

The following foods have the potential to increase the risk of ER-/PR- breast cancer or its progression:

Alcohol

Apricots, dried, non-US — potential for high cadmium levels

Bacon and other processed meats

Beef and veal, especially liver

Cheese

Copper supplements, including multivitamins

Corn oil

Genistein supplements

Indian mustard or black mustard

Lamb, especially lamb liver

Milk, full-fat

Peanuts and peanut oil

Pork and lard

Resveratrol supplements

Rice from Louisiana, Thailand or India — potential for high cadmium levels

Safflower oil

Highly salty foods

Shellfish

Products made from defatted soy flour, such as soy protein isolate & textured soy protein

Soybean oil

Sugar

Sunflower seeds and sunflower oil

Vitamin E supplements, alpha-tocopherol

Vitamin K supplements

Fructose has also been shown to induce changes in triple negative breast cancer cells that may increase their aggressiveness, suggesting that patients should avoid concentrated sources such as agave nectar and processed foods sweetened with fructose, including beverages.

Foods that can help reduce or regulate blood sugar and insulin levels

The foods below have been shown to help regulate glucose, increase insulin sensitivity and/or reduce circulating insulin levels while also protecting against breast cancer. Consuming such foods may help reduce the likelihood or extent of metabolic syndrome.

Beans, dry

Flaxseed oil

Garlic

Hot peppers

Mushrooms

Olives & olive oil

Pumpkins

Brown rice, U.S. grown

Turmeric

Walnuts & walnut oil

Source: https://foodforbreastcancer.com/articles/breast-cancer-diet-for-triple-negative-%28er–slash-pr–slash-her2-%29-patients-and-survivors

BCNV always tries to the best of our ability to provide the information from valuable sources for breast cancer patients and their relatives. BCNV does not take on the legal responsibility for the update and completion of the information from this article nor the loss or damage caused by using these materials. However, BCNV welcomes and respects all the constructive suggestions from specialists, doctors, patients or people concerning about this topic to make this document be more accurate, complete and valuable scientific in order to provide for women having breast cancer and also to raise the awareness of the public about breast cancer. We always recommend the patients to talk to their doctors or specialists before making any decision during their treatment period.