Abstract
Breast cancer is the most commonly diagnosed cancer among women worldwide, with rising incidence influenced not only by genetic and hormonal factors but also by lifestyle determinants, particularly diet. Mounting evidence indicates that nutrition plays a significant role in both the risk and progression of breast cancer through mechanisms involving hormonal modulation, inflammation, oxidative stress, and immune regulation. As dietary patterns can either mitigate or exacerbate oncogenic pathways, understanding the nutritional impact on breast carcinogenesis is essential for developing preventive and adjunctive therapeutic strategies. Specific nutrients and dietary components have shown variable effects on breast cancer development. Diets high in saturated fats, processed foods, and alcohol have been consistently associated with increased risk, while consumption of fiber, omega-3 fatty acids, antioxidants, and plant-based foods appears protective. Additionally, bioactive compounds such as phytochemicals, probiotics, and nutraceuticals like curcumin and resveratrol have demonstrated promising anti-cancer properties by influencing key molecular pathways involved in tumor growth and immune modulation.