A recent study, as reported by the American magazine Newsweek, indicates that the consumption of flax seeds can lower the risk of breast cancer. The study, conducted on female mice, reveals a connection between the fibrous compound lignan, present in various plant foods including flax seeds, and a reduced mortality rate from breast cancer in post-menopausal women. The specific mechanism behind the lignan compound's association with decreased breast cancer mortality was previously unknown.

The new research sheds light on the role of lignans, particularly abundant in flax seeds, in interacting with intestinal microbes. These microbes, crucial for both physical and mental health, act as a protective barrier against harmful microorganisms. Published in the journal Microbiology Spectrum, the study demonstrates a correlation between microRNA in the mammary gland and intestinal microbes, observed through experiments on young female mice.

The study suggests that this relationship can be modified through dietary intervention, emphasizing the impact of dietary choices on the interaction between microRNA (miRNA) and organs. This discovery opens up a potential avenue for breast cancer prevention.

Jennifer Ochtung, an assistant professor in the Department of Food Science and Technology at the University of Nebraska, highlighted the significant role of microorganisms in the digestive system in modifying various components of the diet to influence human health. The research found associations between diets rich in flaxseeds, the composition of colon microbiota, and microRNA profiles in the mammary gland that regulate pathways, including those linked to cancer development.

Breast cancer, with approximately 240,000 cases reported annually in the United States alone, leads to around 42,500 deaths each year, according to the Centers for Disease Control and Prevention.