A diet rich in fruits and vegetables may help lower the risk of developing breast cancer, researchers report in the American Journal of Clinical Nutrition. The researchers analyzed data from more than 34,000 Chinese women (age 45-74) who participated in the Singapore Chinese Health Study (SCHS) between 1993 and 1995. The researchers conducted in-person interviews to learn about the participants' diets, weight, hormone use, smoking and exercise habits and education. None of the participants had histories of breast cancer. The participants were classified has having one of two general eating habits: a "meat-dim sum" diet, which was characterized by meat, starch and dim sum items; or a "vegetable-fruit-soy" diet, which was characterized by cruciferous vegetables, fruit and tofu items. The participants received scores, representing how closely they followed their general dietary patterns. By the end of 2005, 629 women developed breast cancer. According to the results, the greatest intake of fruits, vegetables and soy was associated with the lowest risk of breast cancer, especially among postmenopausal women. This dietary pattern was associated with a 30 percent reduced risk of breast cancer. In contrast, the meat-dim sum dietary pattern did not appear to affect breast cancer risk. Earlier research has suggested that a higher intake of meat (especially red or processed meats) may increase the risk of various cancers. However, this potential risk is influenced by how the meat is prepared. Stir-fried meats, commonly eaten in Singapore, contain fewer cancer-causing heterocyclic amines (HCAs) than meat that is cooked at higher temperatures (barbecued, pan-fried, etc.). Reference: Butler LM, Wu AH, Wang R, Koh WP, Yuan JM, Yu MC A vegetable-fruit-soy dietary pattern protects against breast cancer among postmenopausal Singapore Chinese women. American Journal of Clinical Nutrition 2010 Feb 24.