Abstract
Evidence from numerous observational and clinical studies suggest that polyphenolic phytochemicals such as phenolic acids in olive oil, flavonols in tea, chocolate and grapes, and isoflavones in soy products reduce the risk of breast cancer. A dietary food pattern naturally rich in polyphenols is the Mediterranean diet and evidence suggests those of Mediterranean descent have a lower breast cancer incidence. Whilst dietary polyphenols have been the subject of breast cancer risk-reduction, this review will focus on the clinical effects of polyphenols on reducing recurrence. Overall, we recommend breast cancer patients consume a diet naturally high in flavonol polyphenols including tea, vegetables (onion, broccoli), and fruit (apples, citrus). At least five servings of vegetables and fruit daily appear protective. Moderate soy protein consumption (5–10 g daily) and the Mediterranean dietary pattern show the most promise for breast cancer patients. In this review, we present an overview of clinical trials on supplementary polyphenols of dietary patterns rich in polyphenols on breast cancer recurrence, mechanistic data, and novel delivery systems currently being researched.
Highlights
Breast cancer is the most commonly diagnosed cancer in females worldwide [1]
There are a multitude of in vitro studies outlining the effect specific dietary components have on breast cancer; interpretation and clinical application of such studies is problematic, as cell-based studies fail to account for human absorption and metabolism
Among the components of a healthy diet, whole grains, vegetables and fruits, and fish are all associated with lower inflammation, and a limited number of observational studies suggested a pro-inflammatory action of diets rich in saturated fatty acids or trans-monounsaturated fats [19]
Summary
Breast cancer is the most commonly diagnosed cancer in females worldwide [1]. Diet-related factors are thought to account for around 30% of all cancer in developed countries, with breast cancer being no exception. A lack of physical activity, and, to a lesser extent, alcohol increase the risk of breast cancer [2], whereas consumption of vegetables, fruits, legumes, grains, and green tea appear to be protective [3]. Several plant components especially phytochemicals may protect against DNA damage and block specific carcinogen pathways. There are a multitude of in vitro studies outlining the effect specific dietary components have on breast cancer; interpretation and clinical application of such studies is problematic, as cell-based studies fail to account for human absorption and metabolism. There are very few evidence-based nutrition guidelines for breast cancer survivors to follow and many are confused about nutrition support post-diagnosis
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