Cruciferous vegetables

Cauliflower, cabbage, and broccoli are examples of cruciferous vegetables that may help reduce your risk of breast cancer. Glucosinolate compounds are found in cruciferous vegetables, which your body may convert into isothiocyanate molecules. These have powerful anti-cancer properties. A study of 1,493 women found that eating more total cruciferous vegetables was linked to a lower risk of breast cancer.

After controlling for demographics, clinical characteristics, and lifestyle factors, the researchers discovered that eating cruciferous vegetables in the first 36 months after being diagnosed with breast cancer was linked to a lower risk of total mortality, breast cancer-specific mortality, and disease recurrence. Women's risk of death or cancer recurrence decreased when they consumed more of these veggies.