Hot off the presses of the American Institute for Cancer Research (and excerpted from ScienceNow), it looks like researchers are uncovering some of the mysteries behind environmental influences on breast cancer risk in women. Read on for further details.
Per Andy Weil (my favorite guru) - 'Carrots specifically, as well as cruciferous vegetables such as cabbage, collard greens and broccoli may help ward off an aggressive form of breast cancer. This type of cancer - estrogen receptor (ER) negative breast cancer - is seen more commonly among African American women than among white women. Unlike ER positive breast cancer, its growth doesn't depend on the hormone estrogen, it's harder to treat and is more often fatal. Looking at data from the ongoing Black Women's Health Study, Boston University researchers found that women who ate three or more servings of carrots per week had a 17 percent lower risk of developing breast cancer than women who ate carrots less than once a month. And those who ate at least two servings of vegetables daily (not a lot, really) had a 43 percent lower risk than women who consumed fewer than four veggie servings per week. The researchers don't yet know if vegetable consumption in these women was responsible for the lower risk, or if these dietary habits simply signaled a healthier lifestyle that could account for the difference. The study was published online Oct. 11, 2010, by the American Journal of Epidemiology.'
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Dr. Maltz earned a Medical Degree and Master in Public Health from the University of Texas Medical Branch (UTMB) in Galveston, TX. She completed a combined Internal and Preventive Medicine Residency at UTMB in June, 2011. She then completed a 2-year Integrative Medicine Fellowship at Stamford Hospital in Stamford, CT, during which she simultaneously underwent an intensive 1000-hour curriculum created by The University of Arizona Integrative Medicine Program founded by Dr. Andrew Weil.