Adolescent dieting may increase breast cancer risk later in life

Adolescent dieting may increase breast cancer risk later in life

It is becoming increasingly evident that breast cancer during adulthood can be traced back to  adolescence and preadolescence and the diet adopted during those formative years.

A study conducted over 22 years with over 2000 participants has shown that diets rich in fiber have a significantly lower correlation to breast cancer. In fact, studies have positively concluded that higher intake of fruit, such as apples, banana, and kale etc. lowers risk of breast cancer. Fruits and vegetables rich in components, such as carotenoids, Vitamin C, flavonoids, magnesium, and potassium exert a positive effect in lowering the risk of breast cancer.

Consumption of fatty foods during adolescence and young adulthood years leads to denser breasts which are correlated to increased risk of breast cancer. Girls who consume more saturated fats than mono or polyunsaturated fat-containing products found commonly in ‘junk’ food are at a higher risk than their peers who consume a diet high in fiber.

Another study conducted with 177 girls between the ages of 25 and 29, took into account multiple factors, such as education, background, protein and fat consumption. Women with higher saturated fat consumption during their adolescent years had 21% percent denser breast volume (DBV) as compared to women with lower saturated fat consumption who had a DBV of 16.4%. Denser breast volume is directly correlated with risk of breast cancer.