Adopting a low-fat plant-based diet may reduce a woman's risk of breast cancer, according to a study by Angeles Biomedical Research Institute at the Harbor-UCLA Medical Center.
The study analyzed more than 48,000 postmenopausal women across the U.S. for 20 years, with nearly 20,000 of them having logged what they ate for 8 years.
Researchers discovered that women who ate a low-fat, plant-based diet had a 20% lower risk of dying from breast cancer.
"This is the first randomized trial where breast cancer was an endpoint, and we've been able to show a reduction in deaths," study author of the Los Angeles Biomedical Research Institute, Dr. Rowan Chlebowski noted.
The study focused on women’s metabolic risk factors, such as abdominal fat, high blood pressure, high cholesterol and high blood sugar.
Researchers urged for a less dietary fat (no more than 20% of daily calories from fat), with less red meat and full-fat dairy products, and more fruit, vegetables and whole grains.