ABSTRACT
This chapter discusses the synergistic interaction of components within the food, among foods, and between cancer drugs and foods or food components with specific emphasis on flaxseed (FS), sesame seed, and fish oil and their component lignans and fatty acids, particularly n-3 fatty acids. High intake of phytoestrogens, particularly isoflavones, has been associated with a reduced risk of breast cancer in some but not in all studies. Many breast cancer patients take drugs to prevent the growth or recurrence of tumors. In addition to increasing the efficacy of cancer drugs, n-3 fatty acids have also been shown to reduce their gastrointestinal, hematological, and cardiac side effects. Exposure to lignans during gestation or suckling stage has been shown to reduce the risk of breast cancer during adulthood. FS has cancer protective effects that can be attributed to the combined effects of its lignans and α-linolenic acid -rich oil.
