October is the Breast Cancer Awareness Month 2018
Why we cannot change breast cancer risk factors such as age, being a female, and genes? There is no sure way to prevent risks that are beyond our control, but I know that physical inactivity, being a smoker, and unhealthy eating behaviors are among the modifiable risks factors associated with a higher chance of developing breast cancer. Eating healthy foods can improve the immune system and lower the possibility for breast cancer.
Phytochemicals are substances in plants that provide health benefits beyond nutrition. Phytochemicals impart color to fruits and vegetables and may act as antioxidants, protect and regenerate essential nutrients, and/or work to deactivate cancer-causing substances. [1]
Healthy eating requires a pinch of desire, and one to three servings of planning, preparation, and discipline. Healthy eating is like a rainbow, all different colors found in nature and here are some examples:
The Color of Blue: Eggplant, blueberries, blackberries, and prunes. The darker the color, the more concentration of anthocyanins, which may help to lower cancer risk.
The Color of Green represented by cruciferous vegetables such broccoli, cabbage, cauliflower and Brussels sprouts. They contain sulfur-compounds associated with a lower risk in the incidence of cancer, they are also a good source of Vitamin C, fiber, calcium, and folate. Incorporating either raw or cooked cruciferous vegetables mixed with other favorite vegetables is beneficial, and can be part of the daily plate. 
The combo of Yellow-Green: Avocado, kiwifruit, pistachios, spinach and other leafy greens are rich in lutein, which can protect against macular degeneration.
The Color of Red: Including tomatoes and tomato products, watermelon, guava, and cranberries are rich in lycopene, which is a powerful antioxidant.
The combination of Yellow-Orange: This group is rich in beta-carotene which is converted to Vitamin A in the body. Vitamin A plays an important role for good vision and immunity. So enjoy mangos, carrots, cantaloupes, sweet potatoes, apricots, and pumpkins.
Association of color with phytochemicals is relevant and a good guide to select fruits and vegetables when doing grocery shopping. However, the flavonoids, a very powerful antioxidants are for the most colorless. Flavonoids help to reduce free-radical formation and damage, and this in turn, may contribute to cancer prevention.
Again, we know that eating a healthy-colorful diet will help us to decrease risk of cancer, including breast cancer. Using our creativity can take us a long way, by adding chopped apples and apricots to a lentil soup will enhance the appearance, and will make it deliciously irresistible. 
Adding shredded carrots, sliced mushrooms, green, yellow, and red pepper to a salad will do the same. Imagination and creativity does not cost a penny, a colorful plate is definitely nutritious, and in a short and long term is a wise opportunity to spend time and money.
By Araceli Vázquez, MS, RDN, LD
[1] Produce For Better Health Foundation. https://pbhfoundation.org/about/res/fv_res/pic Accessed October 16, 2018