Eating beans may stave off breast cancer

Intake of beans or lentil is inversely associated with the risk of breast cancer, according to a report in the International Journal of Cancer for April 20th. However, consumption of other flavonol-rich foods does not seem to affect the risk.

Experimental studies have linked dietary flavonols with a reduced risk of breast cancer, but data from epidemiologic studies are lacking.To address this, Dr. Clement A. Adebamowo, from the Harvard School of Public Health in Boston, and colleagues analyzed data from 90,630 women who participated in the Nurses Health Study II. The study focused on women who were premenopausal at baseline in 1991.During an 8-year follow-up, 710 cases of invasive breast cancer were recorded, the investigators point out.As mentioned, overall flavonol intake was not associated with breast cancer risk. Moreover, intake of individual flavonols, such as kaempferol or quercetin, was not protective either.Similarly, overall consumption of flavonol-rich foods did not seem to affect breast cancer risk. However, further analysis suggested a possible benefit for bean or lentil consumption.Specifically, women who consumed beans or lentils at least twice a week were 24% less likely to develop breast cancer than women who consumed them less than once a month (p = 0.03). The apparent protective effect seen with bean or lentil intake warrants further investigation, the authors conclude. Moreover, additional research is needed to “clarify the flavonoid content of foods and their bioavailability.”(Source: Int J Cancer 2005;114:628-633: Reuters Health: Oncolink: April 2005.)