Insolubre fiber compounds (IFN-α, IFN-γ, and IL-6) are found in human milk.
If you consume a large amount of IFN, you could be at increased risk for breast cancer.
According to a recent study published in The Journal of Clinical Endocrinology & Metabolism, the same amount of milk could be associated with an increased risk of developing breast cancer if you’re in the middle of lactation or if you’ve been exposed to a high level of these chemicals in your diet.
The study looked at women who were in their late teens or early 20s and also had a higher prevalence of breast cancer (up to 30 percent) compared to women who weren’t breast feeding (up only to 7 percent).
Researchers found that IFN levels were significantly higher in the lactating women.
In a second study, researchers from the University of Sydney examined the role of the different types of insoluble fibers in the breast cancer risk.
They looked at three different types: insoluble calcium carbonate, insoluble fibrous fiber, and insoluble protein fibers.
They found that insoluble carbonate fiber was associated with a 30 percent increased risk, while insoluble fibre was associated at around 9 percent.
The researchers said that the data does not support the notion that soluble fiber causes increased risk because the research has not been done with women with a high prevalence of colorectal cancer.
Another study published this week, which was funded by the U.S. Department of Defense, looked at the effects of a high-fat, high-sugar diet.
Researchers found a 10 percent increased incidence of breast cancers in those consuming a high carbohydrate diet.
The study found that the higher the carbohydrates, the more the breast cancers were diagnosed.
Finally, a recent review published in PLOS One concluded that low fat diets and the consumption of sugar were associated with higher risk of breast and ovarian cancer.
Researchers analyzed data from over 200,000 women in the U-20s and in their early to mid-20’s, looking at the diets of both men and women.
They compared the intake of fat and carbohydrate, sugar, and fat-free foods, as well as the total fat and protein in the diets.
They concluded that higher intakes of fat, sugars, and carbs are associated with lower risk.