Preventing Breast Cancer with Lentil Soup?

by Michael Greger, M.D.

In the upcoming April 2005 issue of International Journal of Cancer, Harvard researchers will publish an article analyzing dietary behaviors in relation to breast cancer of over 90,000 young women followed for over a decade. Many of us who were privileged to have prepublication access were surprised that they failed to find a protective benefit from many plant "superfoods" such as broccoli and blueberries. But this may be because the overall intake of these foods was so low. For insight into the limitations of such studies, I encourage everyone to read Dr. T. Colin Campbell's landmark new book "The China Study" (http://www.TheChinaStudy.com/).

There was one plant superfood that was evidently so powerful at guarding against breast cancer, though, that one could find a protective effect eating as few as two measly servings a week: legumes. Young women eating just 2 to 4 servings a week of beans or lentils seemed to cut their risk of developing breast cancer by about a quarter, compared to those that ate servings less than once a month.[2] 

Noting the recent accumulation of evidence supporting the amazing health benefits of legumes (beans, peas and lentils), one researcher concludes: "they have acquired the status of staple food for anyone who wants to eat a healthy diet."[3]

REFERENCES

[2] Adebamowo CA, Cho E, Sampson L, et al. "Dietary flavonols and flavonol-rich foods intake and the risk of breast cancer." International Journal of Cancer. 114(2005):628.
[3] Leterme P. "Recommendations by health organizations for pulse consumption." British Journal of Nutrition 88(2002):S239.