Studies have not established the effect of peaches on breast cancer
Peaches are a good dietary source of vitamin A and vitamin C and various carotenoids, phenolics and anthocyanins, and have been shown to possess antioxidant properties. Peaches also contain some calcium and magnesium. Peaches have substantial bile acid binding potential, which has been associated with lower cholesterol and lower risk of heart disease and cancer. Consumption of canned or dried peaches has been found to be associated with decreased risk of glaucoma.
Cancer-related effects of eating peaches
Maternal consumption of canned or dried peaches (i.e., nonfresh peaches) during pregnancy has been found to be associated with subsequent lower risk for the child of medulloblastoma/primitive neuroectodermal tumor (PNET), a common childhood brain tumor. Peach consumption also has been found to be associated with reduced risk of head and neck and esophageal cancers. One study using animals found that peach extract protected against liver toxicity caused by cisplatin, a type of platinum-based chemotherapy used to treat a variety of solid tumors. The few population studies that have specifically included peaches have not find a significant association between peach consumption and risk of breast cancer.
Additional comments
Non-organic peaches must be washed very thoroughly to remove pesticide residue as much as possible. Anthocyanin and phenolic content and antioxidant activity is higher in peaches with yellow flesh than in light colored peaches such as white peaches, and is also higher in the peels than in the flesh of peaches.
Note that while we are continually searching for new evidence specifically concerning this food, there is not much interest in it among breast cancer researchers, so few studies are available.