Invasive breast cancers classified as estrogen receptor negative and progesterone receptor positive (ER-/PR+) are relatively rare. In ER-/PR+ tumors, the relevant genes cause the cancer cells to express progesterone receptors, but not estrogen receptors. Women with ER-/PR+ breast cancer are more likely to be premenopausal.

Because this subtype is rare, we have not come across many studies that have found an association between the risk of ER-/PR+ breast cancer and consumption of a particular food or food group. Alcohol consumption has been found to increase the risk of this subtype in Chinese women.

Since women with ER-/PR+ breast cancer tend to be younger than the average breast cancer patient, we have prepared a list below of foods that have been shown to be associated with ER- breast cancer in premenopausal women.

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

The following foods have been found to be associated with reduced risk of ER- breast cancer in premenopausal women:

Arugula
Blueberries
Broccoli
Brussels sprouts
Cabbage
Cauliflower
Collard greens
Cranberries
Garlic
Grapes, red

Green tea
Kale
Mangoes
Mustard
Mustard greens
Peas
Pomegranate juice & pomegranate juice
Tomatoes
Turnip greens
Watercress

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

Butter, corn oil and coffee (for some women - see the coffee web page) can increase the risk of ER- breast cancer in premenopausal women.

Additional comments

ER-/PR+ breast cancer patients and survivors would benefit from eating a wide variety of the foods on our recommended food list and limit or avoid those on our avoid list, in addition to paying particular attention to the foods listed above. Please see our article on how to optimize your breast cancer diet for information on what to eat during all stages of treatment and recovery.

Below are links to recent studies on ER-/PR+ disease and diet. For a more complete list of studies, please click on the tag ER-/PR+.