Women who eat more high-fiber foods during adolescence and young adulthood—especially lots of fruits and vegetables—may have significantly lower breast cancer risk than those who eat less dietary fiber when young, according to a new large-scale study led by researchers at Harvard T.H. Chan School of Public Health.
The study was published online February 1, 2016 in Pediatrics.
Before we go further on the study here is a breakout on fiber from an earlier post:
Fiber is a form of indigestible carbohydrate found mainly in plant foods. Over the years, fiber has been hailed as a potential weapon against colon cancer, high cholesterol, and heart disease. Fiber’s vaunted health benefits were diminished slightly by findings that it doesn’t prevent colon polyps (precursors of colon cancer). But fiber slightly reduces LDL cholesterol, improves insulin resistance, and is linked to a lower rate of heart disease. It is considered one of the most important health attributes of foods.
Fiber slows the digestion of foods and therefore lowers their glycemic load, which likely helps to prevent diabetes. By increasing the bulk of foods and creating a feeling of fullness, fiber may also help you avoid overeating and becoming overweight. There is also some evidence that fiber might reduce the risk for duodenal ulcers, breast cancer, and ovarian cancer.