Mediterranean diet can reduce breast cancer risk in women

Breast cancer is one of the leading causes of death among the female population. Its occurrence is mostly linked to gene anomaly, however, other important risk factors also contribute equally, such as a positive family history, ethnicity, certain unhealthy life style factors, diet, etc.

Many studies have been conducted in this regard, so as to evaluate methods to reduce risk of this ailment. Recent research work has revealed that Mediterranean diet can help us achieve this goal. Meals that make up this diet are beneficial in reducing breast cancer risk in women, as compared to the meals which make up a low fat diet.

A study in Spain which was done on small basis revealed an important fact that the probability of this ailment was reduced in women who consumed  substantial amount of virgin olive oil as a part of Mediterranean diet, and they were less likely to develop cancer of breasts during the course of next five years.

A recent study published in JAMA Internal Medicine also points out towards the fact that those women who consume healthy meals may gain the bounty of lowered breast cancer risks. The benefits not just end here, instead, these subjects are less likely to face cardiovascular issues, metabolic syndromes and declination in cognitive and mental health.

Here, we look back to a study which contained 4,300 postmenopausal women as experimental subjects, who were asked to consume Mediterranean diet. A subset of the group was provided with a liter of extra virgin olive oil weekly, while other subset was provided with 30 grams of dry fruits. The study also contained a control group in which, female subjects were asked to follow low-fat diet.

After a period of five years, it was discovered that both the subsets of Mediterranean diet followers were less likely to be diagnosed with breast cancer when compared to the control group. Among the subsets, women who consumed extra virgin olive oil had a lowered risk by 68 percent, while those who consumed dry fruits exhibited a reduction of risk by 41 percent.