Studies have not established the effect of peanuts on breast cancer

Peanuts contain resveratrol and are an excellent source of monounsaturated fat. Consumption of peanuts is associated with lower levels of inflammatory markers, which may account for the inverse relationship between nut consumption and risk of cardiovascular disease and type 2 diabetes. Peanuts have also been shown to promote weight management when consumed as part of a moderate fat diet because of its satiating effect. Frequent peanut consumption is associated with a reduced risk of gallstone disease in men. Peanut extracts have been shown to suppress the proliferation of human prostate cancer cells.

Cancer-related effects of eating peanuts

Peanuts typically are infected to some extent with molds which produce aflatoxins, which are mutagenic, carcinogenic and teratogenic and cause immuno-suppression in humans. Aflatoxin B1 has been shown to cause liver cancer, especially in hepatitis B-positive individuals. Peanuts have been shown in several studies to stimulate proliferation of colon cancer cells. However one large Taiwanese study found that peanut consumption was associated with lower colorectal cancer risk. Breathing the fumes of peanut oil used in frying has been shown to increase the risk of lung cancer. Breast cancer patients have been shown to be at higher risk for other cancers and should avoid known mutagens. In addition, it is possible to get the potential health benefits of peanuts by consuming other nuts and foods.

Additional comments

Although the United States is a net exporter of peanuts, in 2007 the U.S. imported nearly $29.2 million worth of peanuts, mainly from Argentina, China and Mexico.

The aflatoxin problem described in the section above is not related to the multistate outbreak of salmonella that occurred in January 2009. This outbreak was caused by salmonella-contaminated peanut butter and peanut paste produced by the Peanut Corporation of America.

Peanut oil typically contains a small fraction of the aflatoxins contained in peanuts and peanut butter. Almond butter, found in health food stores and some supermarkets, can often be an acceptable substitute for peanut butter.

Below are links to recent studies concerning this food. For a more complete list of studies, please click on peanut.

Tags: aflatoxin, copper, inflammation, oleicAcid, peanut, proliferation, resveratrol, type2Diabetes, zinc

Selected breast cancer studies

Resveratrol Inhibits Breast Cancer Stem-Like Cells and Induces Autophagy via Suppressing Wnt/β-Catenin Signaling Pathway Phytoestrogens induce differential effects on both normal and malignant human breast cells in vitro Anti-aromatase effect of resveratrol and melatonin on hormonal positive breast cancer cells co-cultured with breast adipose fibro Dietary protein sources in early adulthood and breast cancer incidence: prospective cohort study Resveratrol prevents p53 core domain aggregation In vitro and in vivo antitumor effects of Peanut agglutinin through induction of apoptotic and autophagic cell death Resveratrol enhances chemosensitivity of doxorubicin in multidrug-resistant human breast cancer cells via increased cellular influx of doxorubicin Vegetable protein and vegetable fat intakes in pre-adolescent and adolescent girls, and risk for benign breast disease in young women Proteomic Profiling Reveals That Resveratrol Inhibits HSP27 Expression and Sensitizes Breast Cancer Cells to Doxorubicin Therapy Anti-estrogenic activity of a human resveratrol metabolite Resveratrol decreases breast cancer cell viability and glucose metabolism by inhibiting 6-phosphofructo-1-kinase Resveratrol in Peanuts Resveratrol activates the histone H2B ubiquitin ligase, RNF20, in MDA-MB-231 breast cancer cells Cytotoxic Effect of Natural trans-Resveratrol Obtained from Elicited Vitis vinifera Cell Cultures on Three Cancer Cell Lines Production of a major stilbene phytoalexin, resveratrol in peanut (Arachis hypogaea) and peanut products: a mini review Docosahexaenoic acid synthesis from alpha-linolenic acid is inhibited by diets high in polyunsaturated fatty acids Effects of resveratrol on paclitaxel-sensitive and -resistant triple negative breast cancer cells Modulation of angiogenesis by dietary phytoconstituents in the prevention and intervention of breast cancer Tumor Angiogenesis as a Target for Dietary Cancer Prevention Reduced Bioavailability of Tamoxifen and its Metabolite 4-Hydroxytamoxifen After Oral Administration with Biochanin A (an Isoflavone) in Rats Role of Aflatoxin B1 as a risk for primary liver cancer in north Indian population Mammary Gland Density Predicts the Cancer Inhibitory Activity of the N-3 to N-6 Ratio of Dietary Fat

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