The current webpage is designed to make additional research available concerning how various vegetables and vegetable components influence hormone receptor positive (ER+/PR+) breast cancer risk, development, growth and prognosis. Below are links to studies relating to the beneficial vegetables listed in Foods to eat & avoid for ER+/PR+ disease.
The following vegetables or their extracts have been tested and found to inhibit ER+/PR+ breast cancer:
Cruciferous vegetables such as broccoli affect breast cancer primarily through the actions of sulfur-containing compounds such as allyl isothiocyanate (AITC), benzyl isothiocyanate (BITC), phenethyl isothiocyanate (PEITC), as well as sulforaphane, I3C and DIM.
Vegetable consumption also inhibits ER+/PR+ disease through the actions of various polyphenols, among them
- alpha-carotene (found, for example, in butternut squash, carrots, and pumpkins)
- apigenin (artichokes, bok choy, celery)
- beta-carotene (kale, leeks, tomatoes)
- cucurbitacins (cucumbers, pumpkins, zucchini)
- kaempferol (arugula, kale, mustard greens)
- lutein/zeaxanthin (collard greens, romaine lettuce, turnip greens)
- luteolin (artichokes, celery, hot peppers)
- lycopene (bell peppers, tomatoes)
as well as fiber.
Vegetable micronutrients should be obtained by eating vegetables 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, apigenin can act both as an estrogen and as an anti-estrogen depending on the circumstances, with the potential to stimulate the growth of ER+ breast cancer. In addition, apigenin supplementation has been reported to reduce the effectiveness of chemotherapy and radiotherapy under some conditions.