Women may think they are eating all the right foods to maintain a healthy lifestyle, but there are certain foods that can help lower the risk of the second-leading cause of cancer death among women: breast cancer.

Breast cancer causes more than 40,000 deaths per year and one in eight million women will experience breast cancer during their lifetime, according to the American Cancer Society.

Maybe you've seen women wearing a pink ribbon pin to symbolize their fight breast cancer, know of someone who has the disease or even know of someone who died from it.

Research studies have found cancer-fighting benefits in certain types of food. No food will prevent women from getting breast cancer, but experts say if women eat well and stick to a low-fat, healthy diet, it could lower the risk significantly.

Before you head out to your next grocery store visit, here's a list of breast cancer fighting foods to add to your diet ...

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No. 5: Tomatoes

You say tomato, we say tomahto.

No matter which way you say it, tomatoes are an excellent fruit (and vegetable when cooking!) to help reduce the risk of breast cancer. They contain lycopene, an antioxidant that protects cells from damage and kills cells that aren't growing properly.

Lycopene can also reduce the formation of new blood vessels of breast cancer by reducing or blocking tumor growth, according to the American Cancer Society.

Cherry tomatoes are even higher in lycopene because of the skin to flesh ratio. Experts say cooked or processed tomato-based foods also contain the most lycopene because the body absorbs it more easily.

Studies have shown that women who eat tomatoes or tomato products about twice a week reduce their risk by 30 to 50 percent. Tomatoes are also an excellent source of Vitamin C and Vitamin A.

Up next, the green you never wanted to eat as a child ...

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No. 4: Broccoli
Mother always said to eat your broccoli at the dinner table ... and mother knows best.

Broccoli is considered a cruciferous vegetable, a vegetable of the cabbage family. Turns out that beta-carotene machine contains sulforaphane, a natural component that controls tumor growths and prevents new tumors from forming. Broccoli sprouts contain even more sulforaphane, up to 20 times more.

Studies have shown that broccoli reduced the risk of breast cancer by 17 percent. Broccoli has also been shown to possibly block the late stages of the breast cancer process, according to a 2008 study out of California-Berkeley.

Broccoli should be eaten two to five times a week steamed or sautéed in olive oil. It also contains Vitamin K, Vitamin A, Vitamin D and fiber. Not too bad for the green you never wanted to eat as a child.

Our next food might as well be called "the brain berry" ...

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