8 Pink Foods that Fight Breast Cancer

By Jamie Kiffel-Alcheh
Jamie Kiffel-Alcheh
Jamie Kiffel-Alcheh
November 7, 2019 Updated: November 8, 2019

Companies love to market “pink” products in support of breast cancer awareness, but why not just cut out the middle man and eat naturally pink anti-breast-cancer foods?

October was Breast Cancer Awareness Month, but sometimes those pink products aren’t so healthy, like pink-themed alcoholic beverages and snack foods. These naturally pink-ish foods, however, have all been shown to help keep breast cancer away. Choose organic to avoid pesticides and toxins.


These gem-like fruits may prevent breast cancer, lab studies suggest, by blocking a certain enzyme (aromatase) that converts androgen to estrogen.

Red Cabbage

A compound called indole-3-carbinol in cabbage (also rich in cruciferous vegetables) is now being researched for its potential to significantly reduce the incidence of breast cancer.


Extract of red beetroot has been shown to help suppress multi-organ tumors in lab tests, and experts are considering using this in combination with traditional anticancer drugs to reduce their toxic side effects.


High in antioxidants, these root vegetables have been shown to help reduce the spread of breast cancer cells. Additionally, a lab study with Japanese radish sprouts showed they significantly lowered the incidence of mammary tumors.

Red and Purple Carrots

Full of beta carotene like their orange counterparts, the red and purple in these heirloom carrots indicates extra antioxidant power.


Red and pink peels indicate cancer-fighting anthocyanins, plus quercetin, a flavonol that inhibited breast cancer growth in a recent petri dish study.

Sweet Potatoes

Not to be confused with yams, the pink-skinned or purple versions of these are high in antioxidants. Orange flesh indicates beta carotene—shown to reduce breast cancer risk by as much as 25 percent when eaten regularly. And a Japanese study on rats showed that sweet potato extracts reduced existing breast cancer tumors, and held back the growth of new ones.


Choose red ones for the rich antioxidants in their skins: you’ll get the same cancer-fighting component as in wine, but without the alcohol, which some studies suggest can boost cancer risk.

Jamie Kiffel-Alcheh is the managing editor of Clean Plates. She served as editor-in-chief of healthy living email Vital Juice,  features and entertainment editor at Woman’s World, managing editor of Women’s News, and a features writer for National Geographic Kids. She is a graduate of Wellesley College. This work is reproduced and distributed with the permission of GreenMedInfo LLC. Want to learn more from GreenMedInfo? Sign up for the newsletter here.

Jamie Kiffel-Alcheh
Jamie Kiffel-Alcheh