Breast Cancer

Angelina Jolie famously went public with it. It was a brave thing to do but served larger public interest. Such actions are to be appreciated, for many of us, sapiens suffer from the risk of breast cancer. She took pre-emptive action before she could get it. Her family was predisposed, and she was in danger. Ultimately, you have to heed medical advice when it comes to matters like this. Is there anything you can do using nutrition to reduce your probability of getting breast cancer?

In a study done in China, approximately a thousand women were studied between the ages of 20 and 87. They were confirmed histologically with breast cancer. Their response was compared with another thousand women randomly recruited who were healthy. The sample group was given ten grammes of fresh mushrooms and four gms of dried mushroom. They were also given green tea. The cohort showed a marked reduction in the risk of breast cancer in both pre and post-menopausal women.

Mushroom and its extracts possess anticarcinogenic properties, antimutagenic properties and seem to stimulate the immune response in women. Similarly, tea polyphenols, especially found in green tea have been demonstrated to possess anticarcinogenic effects, especially in breast cancer. Researchers are still experimenting on the effect of mushrooms and green tea separately. Their research has already evidenced that combined; they seem to form a potent way to reduce the risk.

With 19 women in 100,000 in Eastern Africa to 90 women of 100,000 women in Europe, the global risk of breast cancer varies. Many countries like China are showing a marked increase of up to 40% in the incidence of breast cancer in the past 25 years.

When research shows that consuming something that is otherwise inherently healthful like green tea and mushroom, you should pay heed. Perhaps, it may not be necessary and maybe if your karma desires otherwise, it may not even prove effective for you. What do you have to lose though?


Ritesh is a born again health enthusiast and holds a Certificate in Physiology from Harvard Medical School and a Certificate in Nutrition from Tufts University.