Phenolic Acids Reduce Breast Cancer Risk, Study Says

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Phenolic Acids Reduce Breast Cancer Risk, Study Says

Foods containing phenolic acids, such as red wine, coffee, fruits, vegetables and whole grains, improve women’s defense against breast cancer, a new research presented at the European Congress on Obesity in Glasgow suggested.

The study, led by a team from the University of Navarra and the University of Jaen in Spain, examined the link between phenolic acids and breast cancer in 11,028 women.

It appeared that a high consumption of hydroxycinnamic acids, a naturally occurring type of phenolic acid, reduced risk of breast cancer by 62%.

Rich sources of phenolic acids include raspberries, blueberries, apples, citrus fruits, plums, onions, cocoa and wholewheat, rice, corn and oats - as well as coffee and red wine.

The researchers explained that the diet could possibly decrease fat tissue inflammation or resistance to insulin.