The current webpage is designed to make additional research available concerning how meats, dairy, seafood and seaweed (if any) or their major bioactive components, can enhance the treatment effects of aromatase inhibitors or reduce their side effects. At the bottom of this webpage are links to studies relating to the relevant foods in Foods to eat & avoid during aromatase inhibitor treatment.
Most land-based animal products that incorporate compounds known to inhibit ER+/PR+ breast cancer should be limited or avoided for other reasons. For example, beef is a good source of selenium, but has a variety of unfavorable attributes. Therefore, the aromatase inhibitor category meat, dairy, seafood & seaweed comprises only seafood. These foods enhance the treatment effects of aromatase inhibitors or counteract their potential harmful side effects through the actions of the following compounds:
- DHA & EPA (fatty fish such as Artic char, herring, lake trout, mackerel, salmon, sardines, and to a lesser extent, halibut)
- Selenium (halibut, herring, mackerel, sardines, and to a lesser extent, lake trout and salmon)
- Vitamin D (herring, lake trout, mackerel, salmon, sardines, and to a lesser extent, Artic char and halibut)
Please read the applicable food webpages when making your own food lists since these pages contain important advice, food rankings (e.g., highly recommended, recommended in moderation), consumption limits, and other pertinent information.