Cancer thrives on glucose, so eating a 'low GI' diet may reduce your risk of tumors, according to Australian researcher Jennie Brand-Miller, from the University of Sydney.
Following the review of 10 studies, it was found that the most consistent dietary factor in development of cancer tumours was the glycemic index. Eating a high GI (glycemic index) diet for 5-years or more may increase the risk of breast cancer by 8% compared with a low GI diet.
Prof. Jennie said, "This makes sense because high GI diet produces high glucose and insulin levels and that is relevant in the case of any cancer because cancer cells thrive on glucose. It's like adding fertilizer."
The Professor believes that eating a low GI diet can help prevent cancer by reducing body fat and insulin levels.