The Breast Cancer Cookbook

Breast cancer is by far the most common cancer in women, affecting 1 in 8 women in the UK. It is now known that diet and lifestyle are significant risk factors in the development of the disease. Adopting a healthier diet can reduce the risk of getting breast cancer and improve the survival of patients who have been diagnosed. Breast cancer specialist Mo Keshtgar takes you through the risk factors and specific dietary associations with breast cancer, including phytoestrogens, fruit and vegetables, fats and dairy products.

Advice on ‘foods to avoid’, ‘foods to eat in moderation’ and ‘foods to eat more of’ follows, with simple suggestions as to how to achieve these changes. The enticing collection of over 100 recipes covers breakfasts, soups, salads, fish and shellfish, poultry and meat, vegetarian dishes, treats and drinks. All the dishes have been specifically created to take in all the dietary considerations linked to breast cancer and the possible side effects of treatments.

About the Author

Based at the Royal Free Hospital and University College London, Professor Mo Keshtgar is a Surgical Oncologist specialising in the treatment of breast cancer. He is a leading research figure in this field, pioneering new treatments and conducting studies into the causes of the disease. He has written this book with his team of experts, Nutritionist Dr Claire Robertson and Dr Miriam Dwek, Senior Lecturer in Biochemistry and Leader of the Against Breast Cancer Unit, and home economist Emily Jonzen.