The current webpage is designed to make additional research available concerning how various meats, dairy, seafood and seaweed (if any) or their major bioactive components, improve hormone receptor positive (ER+/PR+) breast cancer risk and prognosis. At the bottom of this webpage are links to studies relating to the relevant foods listed in Foods to eat and avoid for ER+/PR+ patients and survivors.
Most meats 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 meat, dairy, seafood & seaweed category does not include any meat for ER+/PR+ breast cancer. Dairy, seafood and seaweed inhibit ER+/PR+ breast cancer through the actions of the following:
- Astaxanthin (a marine carotenoid found in lake trout, salmon)
- DHA & EPA (fatty fish such as Artic char, herring, lake trout, mackerel, salmon, sardines, and to a lesser extent, halibut)
- Fermented milk (kefir)
- Fucoidan (a complex sugar found in brown seaweeds such as mozuku, wakame, kombu, bladderwrack)
- Fucoxanthin (a marine carotenoid found in brown seaweeds such as fukuronori, wakame, forkweed, kombu)
- 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.