Dietary Risk with Other Risk Factors of Breast Cancer

Breast cancer is one of the most common and feared cancers. The incidence of breast cancer is persistently on the rise due to urbanization and lifestyle changes. Breast cancer cannot be prevented fully but can be effectively treated and controlled if risk factors are determined accurately. Detection of breast cancer at an early stage along with the advancement in treatment options has provided a greater chance of survival.

The objective of the study was (a) To determine the most common risk factors of breast cancer in women and (b) to identify the risk ratio of dietary risk factors among breast cancer patients.

A hospital-based case-control study was conducted at a tertiary care center in coastal Karnataka, India.

Total 240 participants were included in the study, 120 cases and 120 controls, who were matched by ± 2-year age range. All the study participants were between 34 and 70 years of age group; the occurrence of breast cancer was found more among females within the normal range of body mass index and with a history of breast cancer among first-degree relatives. A statistically significant association was found with consumption of red meat, fatty food consumption, and bad dietary habit.

High fat-low fiber diet is the most important risk factor for breast Cancer.