Every October, products of all shapes and sizes are covered in pink to honor Breast Cancer Awareness Month. Pinkwashing, or adding pink ribbons to products like candy bars, doughnuts and even wine, makes companies look like they care about breast cancer on the package. But what’s inside these products is often not healthy at all.
Let’s raise awareness about the one in eight women who will be diagnosed with breast cancer each year by bringing more attention to what’s on our plates. (Guys are affected too, as they can also get breast cancer and are often caregivers for the women in their lives.)
Research has found that eating plenty of fruits and vegetables, maintaining a healthy weight and drinking less alcohol offers a 60 percent reduced risk of developing breast cancer. Other studies have found that eating plant-based foods increase survival rates.
Watch: An interview about the documentary Pink Ribbons, Inc.
Here are three colorful food families that offer up high doses of breast cancer prevention.
Try broccoli, kale and cabbage, which come in shades of green, red and purple. These powerhouse veggies are shown to stop the growth of breast cancer cells.
Eating carrots, sweet potatoes and squashes with vibrant pigments of orange, red and yellow, is linked with lower rates of breast cancer, especially the hard-to-treat tumors that don’t respond to estrogen-based hormone therapies.
Many good meals begin with chopping up onions, garlic, shallots and leeks, which can be white, green or purple. Research shows that these vegetables contain many compounds with anti-breast cancer effects and that they help prevent the proliferation and invasiveness of breast cancer cells.