Walnuts Reduce Breast Cancer Risk

Eating walnuts allegedly gives the body the essential fatty acids omega-3, anti-oxidants and phytosterol, a substance that lowers the risk of breast cancer, according to a study presented at the Annual Meeting of the Society in 2009 to 100 in the American Cancer Research.

Phytosterol (which also called plant sterols) are a group of steroid alcohol, phytochemicals naturally occurring in plants.

Phytosterol-shaped white powder with a distinctive odor that is not incentive is not soluble in water and soluble in alcohol. Dust has many advantages, such as an additive to reduce cholesterol levels, as well as in medicine and cosmetics.

Elaine Hardman, assistant professor of medicine at the Marshall University School of Medicine, says, although studies done on laboratory animals and man, one must consider advice to eat more walnuts.

"Walnuts are better than cake, fresh fruit or chips and when you need snacks," says Hardman.

Hardman and his colleagues studied mice that were fed food that they expect the same with human parts, two ounces of walnuts per day. A separate group of rats was given food that is monitored.

The standard walnut consumption was significantly lower occurrence of breast tumors, the number of the gland tumors and tumor size.

"This laboratory mice in particular have 100% crops in events five months; walnut consumption inhibits tumor growth until at least three weeks," says Hardman.

Molecular analysis showed, increased consumption of omega-3 contributes to the reduction in tumor occurrence, but some other parts of the walnuts also contribute.

"With the intervention of food, you'll see a lot of mechanisms when dealing with a whole food," says Hardman. "It is clear that the walnuts contribute to healthy foods that can reduce breast cancer."