What should BRCA1 and BRCA2 carriers, breast cancer patients and survivors eat?

Up to 10 percent of breast cancer cases are caused by mutations in tumor suppressor genes, including breast cancer susceptibility gene-1 (BRCA1) and breast cancer susceptibility gene-2 (BRCA2). Proteins made by these genes are used to repair damaged DNA. Defects in this process cause mutation carriers to have high lifetime risks of developing breast, ovarian and some other cancers. It is estimated that the cumulative risks to age 70 in female BRCA1 mutation carriers are 65% for breast cancer and 39% for ovarian cancer. Among BRCA2 carriers, the corresponding cumulative risks are 45% and 11%.

One study foud that BRCA1 carriers in Poland had far lower rates of breast cancer than BRCA1 carriers in North America, indicating that the increased risks associated with BRCA mutations might be modified by lifestyle factors. Medium intensity physical activity has been found to be associated with a modest reduction in breast cancer risk for BRCA1 and BRCA2 carriers. In addition, there are some foods that have been found to protect against breast cancer in BRCA1 and/or BRCA2 carriers. BRCA1 and BRCA2 carriers diagnosed with breast cancer can also refer to our articles concerning their breast cancer subtypes (e.g. triple negative, ER+/PR+) for additional advice on what to eat.

Foods that reduce the risk of breast cancer in BRCA1 and BRCA2 carriers

The following foods have been found to be associated with reduced risk of breast cancer in BRCA1 and/or BRCA2 carriers or are rich sources of compounds that have been found to influence BRCA1 and/or BRCA2 expression in a favorable way:

While alcohol consumption is associated with increased risk of breast cancer in the general population and among BRCA2 carriers, there is some limited evidence that drinking red wine may protect BRCA1 mutation carriers against breast cancer.

Foods that reduce the risk of ovarian cancer

The following foods have been found to be associated with lower risks of both ovarian cancer and breast cancer:

Arugula

Bell peppers

Bok choy

Chicken, not fried or grilled

Foods that increase the risk of ovarian cancer

The following foods have been found to increase the risks of both ovarian cancer and breast cancer:

Bread, white

Cheese

Cured and salted meats

Fish contaminated with PCBs

Milk, including low-fat

Additional comments

Supplements

While supplements containing I3C, DIM, resveratrol, and genistein (all protective against BRCA-associated breast cancer) are readily available, the safer and healthier strategy is to consume foods that contain these substances. Safe and effective dosages have not been determined for the supplements and there is some evidence that taking them could backfire, actually promoting breast cancer or other cancers. It is also important for BRCA1 and BRCA2 mutation carriers to eat a wide variety of the foods from our recommended food list and limit or avoid those on our avoid list, in addition to paying particular attention to the foods on the lists above.

Bisphenol A (BPA) exposure

Bisphenol A (BPA), an endocrine disruptor, is suspected of increasing the risk of breast cancer. BPA has been found to stimulate mammary cell proliferation in BRCA1 mutant mice, leading to hyperplasia. This suggests that women with BRCA1 mutations might be particularly vulnerable to the cancer promoting effects of BPA. BPA exposure can be limited by avoiding canned foods, canned sodas, and polycarbonate plastic bottles and food containers, which may be marked with a 7 or 3 recycling number in a triangle-shaped icon (normally found on the base).

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Selected breast cancer studies

Plasma micronutrients, trace elements, and breast cancer in BRCA1 mutation carriers: an exploratory study Anti-angiogenic activity of cranberry proanthocyanidins and cytotoxic properties in ovarian cancer cells The risk of breast cancer in women with a BRCA1 mutation from north america and poland Breast Cancer Risk in Relation to Alcohol Consumption and BRCA Gene Mutations - A Case-Only Study of Gene-Environment Interaction Diabetes and breast cancer among women with BRCA1 and BRCA2 mutations Loss of BRCA1 leads to an increased sensitivity to Bisphenol A Resveratrol Prevents Epigenetic Silencing of BRCA-1 by the Aromatic Hydrocarbon Receptor in Human Breast Cancer Cells Prospective Multicenter Cohort Study to Refine Management Recommendations for Women at Elevated Familial Risk of Breast Cancer: The EVA Trial Breast cancer risks in individuals testing negative for a known family mutation in BRCA1 or BRCA2 Physical activity and the risk of breast cancer in BRCA1/2 mutation carriers Low concentrations of diindolylmethane, a metabolite of indole-3-carbinol, protect against oxidative stress in a BRCA1-dependent manner Breast cancer cell response to genistein is conditioned by BRCA1 mutations Effects of Resveratrol On Triple Negative (ER-, PR-, HER2-) Breast Cancer Cells The CYP1A2 Genotype Modifies the Association Between Coffee Consumption and Breast Cancer Risk Among BRCA1 Mutation Carriers Increased BRCA1 protein in mammary tumours of rats fed marine ω-3 fatty acids Genistein inhibits BRCA1 mutant tumor growth through activation of DNA damage checkpoints, cell cycle arrest, and mitotic catastrophe Gene signature of breast cancer cell lines after lycopene supplementation Coffee consumption and breast cancer risk among BRCA1 and BRCA2 mutation carriers Increased Rates of Chromosome Breakage in BRCA1 Carriers Are Normalized by Oral Selenium Supplementation << Previous Top Next >>

Food for Breast Cancer