Studies have not established the effect of pears on breast cancer
Like apples, pears (Pyrus communis) are a member of the Rosaceae family. Pears are a good dietary source of vitamin C, fiber and copper. Pears also contain arbutin, chlorogenic acid, epicatechin, quercetin, cinnamic acid, caffeic acid, p-coumaric acid and phloretin. Pears have low antixodant activity compared to most other fruits and generally contain only low levels of compounds that have been associated with lower risk of breast cancer. Pears may reduce the risk of stroke and have cholesterol-lowering activties.
Cancer-related effects of eating pears
The flavonoid phloretin, a component of apples and to some extent, pears, has been found to inhibit growth and induce apoptosis in human melanoma, leukemia, liver and colon cancer cells in the laboratory. Phloretin has also been shown to increase the anti-cancer effects of the chemotherapy drug Taxol (paclitaxel). Consumption of pears has been found to be associated with lower risks head and neck, esophageal, lung, gastric and colorectal cancer in epidemiological studies. One small Swiss population study found that consumption of pears was associated with lower risk of breast cancer.
Additional comments
Pear skins contain far more biologically active compounds than the flesh. However, non-organic pears must be washed very thoroughly to remove pesticide residue as much as possible.
Prickly pears or cactus pears are a type of cactus unrelated to pears.
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.