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Diet and breast cancer.

H Leon Bradlow1, Daniel W Sepkovic

  • 1David and Alice Jurist Institute for Research, Hackensack University Medical Center, Hackensack, New Jersey 07601, USA. leon@bradlow.net

Annals of the New York Academy of Sciences
|July 4, 2002
PubMed
Summary

Dietary fat and alcohol are linked to increased breast cancer risk, while milk

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Area of Science:

  • Oncology
  • Nutritional Science
  • Endocrinology

Background:

  • Fat and alcohol consumption are established risk factors for breast cancer.
  • The role of milk in breast cancer risk remains controversial, with conflicting evidence.
  • No other major nutrients are significantly associated with increased breast cancer risk.

Purpose of the Study:

  • To review the evidence on dietary factors and hormones influencing breast cancer risk.
  • To highlight the anticancer activities of specific micronutrients and hormones.
  • To discuss the mechanisms by which these compounds affect cancer development.

Main Methods:

  • Review of existing scientific literature on diet, hormones, and breast cancer.
  • Analysis of studies investigating the effects of micronutrients and steroids.
  • Examination of evidence from cell culture, tissue explants, and human patient studies.

Main Results:

  • Micronutrients and hormones, including dehydroepiandrosterone (DHEA), indoles, isothiocyanates, and isoflavones, show anticancer activity.
  • These compounds exhibit direct effects by influencing cell cyclins and apoptosis.
  • Indirect mechanisms involve favorable alterations in estrogen metabolism, demonstrated in human studies.

Conclusions:

  • Certain micronutrients and hormones possess significant anticancer properties.
  • These compounds offer potential therapeutic strategies for breast cancer prevention and treatment.
  • Further research into these compounds' mechanisms and clinical applications is warranted.

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