The current webpage is designed to make additional research available concerning how various culinary herbs and spices and their major bioactive components influence lobular breast cancer risk, development, and prognosis. Below are links to studies relating to the beneficial herbs and spices in Foods to eat and avoid for lobular breast cancer patients & survivors.
There are very few studies that directly investigate the influence of herbs and spices or their micronutrients on lobular breast cancer since there are no experimental lobular breast cancer cells. Dietary, but not supplemental, beta-carotene and dietary fiber each have been reported to prevent lobular breast cancer. Adherence to the Mediterranean diet has also been reported to reduce the risk of lobular breast cancer more than the risk of ductal breast cancer.
Since lobular breast cancer typically is characterized by greatly reduced expression of E-cadherin (a protein that facilitates cell-to-cell adhesion), herb and spice consumption can inhibit lobular disease through the actions of micronutrients that increase E-cadherin expression, among them:
Those with lobular breast cancer can also view additional studies concerning herbs and spices that pertain to their receptor type: Herbs & spices and ER+/PR+ breast cancer, Herbs & spices and triple negative breast cancer and Herbs & spices and HER2+ breast cancer.
Herb and spice micronutrients should be obtained by eating food rather than taking supplements. When a beneficial micronutrient is administered at low doses by consuming food, it is likely to have subtle chemopreventive effects, whereas the same compound administered at high doses is more likely to have pharmacological effects, with possible unwanted outcomes. For example, quercetin has been reported to contribute to the growth of estrogen-induced mammary tumors once the tumors were established in female rats.