Reducing Breast Cancer Risk

There’s been a lot said about high and low GI foods in recent years. GI stands for Glycemic Index and many experts say that choosing foods based on their GI values can have significant health benefits.

A recently published review of scientific evidence reports that consuming a high GI diet for five years or more may increase the risk of breast cancer by 8%.

It’s a major cause for concern that the average Australian diet contains far too many high GI foods.

1 in 9 women will be diagnosed with breast cancer before the age of 85, with the disease accounting for around 1 in 4 cases of all cancers in women.

While there are a large number of uncontrollable risk factors for breast cancer such as genetics, menopause and family history, there are also a number of lifestyle-related risk factors that you can change. Factors which increase the risk of developing breast cancer include:
· Excessive alcohol consumption
· High-fat diets
· High processed meat consumption
· Being overweight or obese.

Australia’s leading GI researcher, Professor Jennie Brand-Miller, from the University of Sydney, joined me on my radio program this morning to talk about the research findings and what we can do to reduce the risk of breast cancer and other diseases. You can hear our discussion by clicking the play button on the audio player at the bottom of this post.

You can get more details about the Glycemic Index at the Glycemic Index website.


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About the author

Rodney Olsen

Rodney is a husband, father, cyclist, blogger and podcaster from Perth Western Australia.

He previously worked in radio for about 25 years but these days he spends his time at Compassion Australia, working towards releasing children from poverty in Jesus' name.

The views he expresses here are his own.

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