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Diet and premenopausal bilateral breast cancer: a case-control study
J S Witte1, G Ursin, J Siemiatycki
1Department of Epidemiology and Biostatics, Case Western Reserve University, Cleveland, Ohio 44109-1998, USA.
Breast Cancer Research and Treatment
|February 1, 1997
Summary
Dietary fat and soy foods may lower premenopausal bilateral breast cancer risk, while carbohydrate intake may increase it. This study explored diet
Area of Science:
- Oncology
- Nutritional Epidemiology
- Genetics
Background:
- Premenopausal bilateral breast cancer (BBDC) is a significant health concern.
- Familial clustering suggests a potential role for genetic and environmental factors, including diet.
- Understanding dietary influences is crucial for BBDC prevention strategies.
Purpose of the Study:
- To investigate the association between dietary intake and the risk of premenopausal bilateral breast cancer.
- To identify specific dietary components that may modify BBDC risk in a familial setting.
Main Methods:
- A matched case-control study design was employed.
- 140 cases of premenopausal BBDC were compared with 222 unaffected sisters as controls.
- Dietary intake was assessed using a validated food frequency questionnaire.
Main Results:
- Inverse associations were observed between BBDC risk and intake of total fat, monounsaturated fat, polyunsaturated fat, oleic acid, and linoleic acid.
- Higher carbohydrate and sweetened beverage consumption was linked to increased BBDC risk.
- Inverse associations were also found for low-fat dairy products and tofu intake.
Conclusions:
- Monounsaturated and polyunsaturated fats may play a protective role against premenopausal bilateral breast cancer.
- Soy foods and low-fat dairy products may also reduce the risk.
- Dietary patterns, particularly fat and carbohydrate consumption, are important factors in premenopausal BBDC etiology.