IF YOUR MUM HAS HAD breast can­cer YOUR RISK … dou­bles

Healthy Food Guide (Australia) - - FEATURES -

Most women who de­velop breast can­cer have no fam­ily his­tory of it. How­ever, your risk in­creases if close rel­a­tives on ei­ther side of the fam­ily have had it — par­tic­u­larly if they were di­ag­nosed be­fore they reached the age of 50. GE­NET­ICS Genes may ac­count for be­tween 5 to 10 per cent of all breast can­cers. How­ever, some women in­herit ‘faulty’ copies of two genes in par­tic­u­lar that put them at in­creased risk — BRCA1 and BRCA2. IF IT RUNS IN THE FAM­ILY Women with a first-de­gree rel­a­tive (i.e. mother, sis­ter, daugh­ter) who has had breast can­cer have on av­er­age twice the risk of de­vel­op­ing breast can­cer. The more first-de­gree rel­a­tives with breast can­cer, the greater the risk. If you’ve in­her­ited a faulty gene, the risk of de­vel­op­ing breast can­cer by the age of 80 rises steeply from 11 per cent (the risk to the gen­eral pop­u­la­tion) to be­tween 69 and 72 per cent.

For more in­for­ma­tion on breast can­cer and genes, visit bcna.org.au/breast-health-aware­ness/risk-fac­tors

Re­duc your ris by …

Eating five serves of veg­eta­bles a day One food alone can’t cause or cure can­cer, but eating a va­ri­ety of colour­ful ve­g­ies boosts your an­tiox­i­dant in­take, re­duc­ing your can­cer risk. An­tiox­i­dants, which ‘mop up’ can­cer-caus­ing free rad­i­cals, are found in high lev­els in toma­toes, car­rots, sweet potatoes and dark, leafy greens.

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