A plant-based diet can reduce the risk of breast cancer, according to a new study published online in the American Journal of Clinical Nutrition. Researchers followed 91,779 current and retired California teachers for 14 years. Those who had a predominantly plant-based diet had a 15 percent reduced risk of breast cancer compared with those who did not include abundant fruits and vegetables in their diets. The data showed a 34 percent decrease in the risk for a particular type of breast cancer, called estrogen and progesterone receptor negative, for those following a predominantly plant-based diet. In addition, researchers found that a diet including abundant fish and wine increased by 29 percent the risk of a different type of breast cancer, called estrogen and progesterone receptor positive.

Link LB, Canchola AJ, Bernstein L, et al. Dietary patterns and breast cancer risk in the California Teachers Study cohort. Am J Clin Nutr. 2013 Oct 9. [Epub ahead of print]