DIETARY RECOMMENDATIONS FOR BREAST CANCER

• Reduce fat intake to 25% of daily calories
  Avoid or reduce intake of foods high in fat, such as meats, dairy products, including milk, cheese, and eggs; oils, margarines, and butter.
• Increase daily fiber intake to at least 25 grams
  Foods high in fiber include fruit, brown rice, whole grains, multi-grain breads and cereals, wheat bran, legumes, and vegetables.
• Eat more cruciferous vegetables
  Cabbage, broccoli, cauliflower, Brussel sprouts, kale, collards, mustard greens, and turnips.
• Eat more fruits and vegetables high in Beta-Carotene
  Cantaloupe, honeydew, nectarines, mangoes, papaya, peaches, prunes, apricots, carrots, sweet potatoes, corn, peppers, squash, soybeans, peas, black-eyed peas, and greens.
• Eat more fruits and vegetables high in Vitamin C
  Oranges, grapefruits, berries, tangerines, guava, mangoes, kiwifruit, potatoes, green peppers, turnips, parsnips, asparagus, greens, and artichokes.
• Eat more Vitamin E rich foods
  Wheat germ, unrefined vegetable oils, green leafy vegetables.
• Eat more Omega-3 fatty acids and Vitamin D
  Mackerel, sardines, tuna, trout, and cold water salmon. Other beneficial oils include unrefined canola and walnut oils; soybean and flaxseed oils.

References:
Passwater, Richard A. Cancer Prevention and Nutritional Therapies.
Connecticut: Keats Publishing, Inc., 1993.
Simone, Charles. Cancer & Nutrition. New York: Avery Publishing Group, Inc., 1992.

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