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and CI of breast cancer associated with selected foods adjusted for total energy and breast cancer risk factors a
Source publication
This case-control study examined different food groups in relation to breast cancer. Between 2002 and 2004, 437 cases and 922 controls matched according to age and area of residence were interviewed. Diet was measured by a validated food frequency questionnaire. Adjusted odds ratios (Ors) were computed across levels of various dietary intakes ident...
Context in source publication
Context 1
... results of the two methods agreed, in the sense that both of them showed a nonsignificant association between legumes consumption and breast cancer risk, the results related to dairy products were discordant. No association with breast cancer was observed when the spline method was used (Table 5). ...Similar publications
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An increasing prevalence of overweight and obesity has been documented in preschool children in Ho Chi Minh City (HCMC), Vietnam. However, little is known about what preschool children in HCMC eat or how well their nutrient intake meets nutrient recommendations. This study aims to describe the energy and macronutrient intake and compare these nutri...
Vitamin A deficiency is the major cause of morbidity and mortality among children and in women of reproductive age in developing countries. The present study aimed to assess maternal nutritional vitamin A status, as well as analyse the association of preformed vitamin A and pro-vitamin A consumption on the nutritional status of nursing mothers, bas...
To explore which were the most important predictors of the actual consumption of foods containing fat and to test if there were different profiles of beliefs and attitudes.
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Citations
... With regard to other cancer sites, we did not find any significant association between legume consumption and cancer of oral cavity and pharynx, stomach, larynx, breast, endometrium, prostate, ovary and kidney. Previous studies for these cancer sites reported mixed results, some reporting weak/moderate associations (OR ranging from 0.42 to 0.84) or null associations [37][38][39][40][41]. ...
Evidence on the relationship between legume consumption and risk of specific cancer sites is inconclusive. We used data from a series of case-controls studies, conducted in Italy and in the Swiss Canton of Vaud between 1991 and 2009 to quantify the association between legume consumption and several cancer sites including oral cavity, esophagus, larynx, stomach, colorectum, breast, endometrium, ovary, prostate and kidney. Multiple logistic regression models controlled for sex, age, education, smoking, alcohol, body mass index, physical activity, comorbidities, and consumption of fruit, vegetables, processed meat and total calorie intake were used to estimate the odds ratios (OR) for different cancer sites and their corresponding 95% confidence intervals(CI). For female hormone-related cancers, the models also included adjustments for age at menarche, menopausal status and parity. Although most of the estimates were below unity, suggesting a protective effect, only colorectal cancer showed a significant association. Compared to no consumption, the OR for consuming at least one portion of legumes was 0.79 (95% CI: 0.68–0.91), the OR for consuming two or more portions was 0.68 (95% CI: 0.57–0.82) and the estimate for an increment of one portion per week was 0.87 (95% CI: 0.81–0.93). The inverse association between legume consumption and colorectal cancer suggests a possible role of legumes in preventing cancer risk.
... When compared to a Western diet (WD) it has been suggested that the MD could be preventive in the development of breast cancer [49]. However, a study examining the effects of a MD in France demonstrated no association between breast cancer risk and MD [50]. The PREDIMED study uncovered associations of decreased breast cancer risk in women that consumed a MD with extra virgin olive oil when compared to a MD with nuts or an advised low-fat control diet [51]. ...
A high-fat diet (HFD) and obesity are risk factors for many diseases including breast cancer. This is particularly important with close to 40% of the current adult population being overweight or obese. Previous studies have implicated that Mediterranean diets (MDs) partially protect against breast cancer. However, to date, the links between diet and breast cancer progression are not well defined. Therefore, to begin to define and assess this, we used an isocaloric control diet (CD) and two HFDs enriched with either olive oil (OOBD, high in oleate, and unsaturated fatty acid in MDs) or a milk fat-based diet (MFBD, high in palmitate and myristate, saturated fatty acids in Western diets) in a mammary polyomavirus middle T antigen mouse model (MMTV-PyMT) of breast cancer. Our data demonstrate that neither MFBD or OOBD altered the growth of primary tumors in the MMTV-PyMT mice. The examination of lung metastases revealed that OOBD mice exhibited fewer surface nodules and smaller metastases when compared to MFBD and CD mice. These data suggest that different fatty acids found in different sources of HFDs may alter breast cancer metastasis.
... The varied actions of the different components of milk make it difficult to clarify the role of milk consumption in the development of certain cancers (Pereira, 2014). Current evidence indicates that the consumption of milk and dairy products may reduce the risk of colorectal cancer (Cho et al., 2004;Kliem & Givens, 2011;Larsson et al., 2006;Murphy et al., 2013;Pereira, 2014;Thorning et al., 2016) and bladder cancer (Kliem & Givens, 2011;Pereira, 2014), while there is conflicting evidence for the role of dairy consumption in the etiology of breast (Bessaoud et al., 2008;Pereira, 2014;Thorning et al., 2016;Zhang et al., 2011) and prostate cancer (Huncharek et al., 2008;Kliem & Givens, 2011;Pereira, 2014;Thorning et al., 2016). Chemical contaminants, such as pesticides, may play a role in the observed heterogeneity of study findings (Davoodi et al., 2013;Outwater et al., 1997). ...
Abstract Strong demand for dairy products has led to a global increase in dairy production. In many parts of the world, dairy systems are undergoing rapid intensification. While increased production may contribute to food security, higher dairy stocking rates in some regions have resulted in increased pressure on natural resources with the potential to affect public health and wellbeing. The aim of this review was to identify and describe the potential health harms and benefits associated with dairy production and consumption. Electronic databases Medline, Embase, Scopus, Web of Science, PubMed, and Google Scholar were searched for published literature that investigated human health impacts of dairy production and consumption. Occupational hazards, environmental health impacts, ecosystem health impacts, foodborne hazards, and diet‐related chronic diseases were identified as potential public health hazards. Some impacts, notably climate change, extend beyond directly exposed populations. Dairy production and consumption are also associated with important health benefits through the provision of nutrients and economic opportunities. As the global dairy sector increases production, exposure to a range of hazards must be weighed with these benefits. The review of impacts presented here can provide an input into decision making about optimal levels of dairy production and consumption, local land use, and identification and management of specific hazards from this sector. Future research should consider multiple exposure routes, socioeconomic implications, and environmental factors, particularly in regions heavily dependent on dairy farming.
... In contrast, a prospective study from Denmark reported that overall intake of fish was associated with higher incidence rates of BC independently of fish fat content or preparation methods [34]. Several case-control studies have investigated fish intake and BC risk with inconclusive results, some reporting no evidence of association [20,[35][36][37], evidence of inverse associations for fatty fish among both pre-and post-menopausal women in Korea [38] and post-menopausal women in the USA [39], or evidence of a positive association [40]. In this study, although overall fish consumption was not associated with BC risk, we found a positive association with tuna intake. ...
Purpose:
There is suggestive but limited evidence for a relationship between meat intake and breast cancer (BC) risk. Few studies included Hispanic women. We investigated the association between meats and fish intake and BC risk among Hispanic and NHW women.
Methods:
The study included NHW (1,982 cases and 2,218 controls) and the US Hispanics (1,777 cases and 2,218 controls) from two population-based case-control studies. Analyses considered menopausal status and percent Native American ancestry. We estimated pooled ORs combining harmonized data from both studies, and study- and race-/ethnicity-specific ORs that were combined using fixed or random effects models, depending on heterogeneity levels.
Results:
When comparing highest versus lowest tertile of intake, among NHW we observed an association between tuna intake and BC risk (pooled OR 1.25; 95 % CI 1.05-1.50; trend p = 0.006). Among Hispanics, we observed an association between BC risk and processed meat intake (pooled OR 1.42; 95 % CI 1.18-1.71; trend p < 0.001), and between white meat (OR 0.80; 95 % CI 0.67-0.95; trend p = 0.01) and BC risk, driven by poultry. All these findings were supported by meta-analysis using fixed or random effect models and were restricted to estrogen receptor-positive tumors. Processed meats and poultry were not associated with BC risk among NHW women; red meat and fish were not associated with BC risk in either race/ethnic groups.
Conclusions:
Our results suggest the presence of ethnic differences in associations between meat and BC risk that may contribute to BC disparities.
... High in fruit and vegetable diet has been suggested to be associated with decreased breast cancer [5-7], although not consistently [8-10]. It is generally assumed that the active dietary constituents contributing to these protective effects are antioxidant nutrients such as vitamin A and vitamin E including phytochemicals. ...
High fruit and vegetable consumption is associated with a lower risk of breast cancer. The incidence of breast cancer is continuously increasing in Korea, but only a few studies on nutrition intervention in breast cancer patients has been reported. The aim of this study was to investigate whether an 8-week nutrition intervention based on dietary counseling can promote fruit and vegetable consumption, increase serum antioxidant nutrient levels, and improve quality of life in Korean breast cancer patients. Sixty-one breast cancer patients received either standard care (n = 31) or nutrition counseling (n = 30). The standard care group was given brochures recommending phytochemical rich diet. The intervention group was provided with two nutrition counseling sessions and one cooking class session, thereby encouraged subjects to eat at least 10 or more servings of fruits and vegetables per day. After 8-week intervention, waist circumference in the intervention group was significantly decreased (p < 0.001) even though no difference was reported for body mass index. Energy intake (p = 0.007), fiber (p < 0.001), and antioxidant nutrient (vitamin A, C, E, and β-carotene, p < 0.001, respectively) intakes were significantly increased. Serum antioxidant level was also increased significantly, i.e., vitamin A (p = 0.048); vitamin E (p = 0.004). Total vegetable intake (excluding kimchi intake) in the intervention group was increased from 425 g to 761 g (p < 0.001), fruit consumption was also increased from 232 g to 334 g (p < 0.001), while standard care group did not show any significant change. Our study showed that nutrition counseling and providing cooking tips helped to encourage the patient to consume and maintain more fruit and vegetable intakes.
... The "salad vegetables" pattern, principally consisting of raw vegetables and olive oil, was associated with significantly lower (34-35%) breast cancer incidence (RR = 0.66, 95%CI 0.47 to 0.95), comparing the highest to lowest tertile [17]. In south France, a case-control study of 437 breast cancer cases and 922 controls showed an inverse association of olive oil intake with breast cancer risk [18]. ...
Dietary fat, both in terms of quantity and quality, has been implicated to cancer development, either positively or negatively. The aim of this work was to evaluate whether olive oil or monounsaturated fat intake was associated with the development of cancer. A systematic search of relevant studies, published in English, between 1990 and March 1, 2011, was performed through a computer-assisted literature tool (i.e., Pubmed). In total 38 studies were initially allocated; of them 19 case-control studies were finally studied (13800 cancer patients and 23340 controls were included). Random effects meta-analysis was applied in order to evaluate the research hypothesis. It was found that compared with the lowest, the highest category of olive oil consumption was associated with lower odds of having any type of cancer (log odds ratio = -0.41, 95%CI -0.53, -0.29, Cohran's Q = 47.52, p = 0.0002, I-sq = 62%); the latter was irrespective of the country of origin (Mediterranean or non-Mediterranean). Moreover, olive oil consumption was associated with lower odds of developing breast cancer (logOR = -0,45 95%CI -0.78 to -0.12), and a cancer of the digestive system (logOR = -0,36 95%CI -0.50 to -0.21), compared with the lowest intake. The strength and consistency of the findings states a hypothesis about the protective role of olive oil intake on cancer risk. However, it is still unclear whether olive oil's monounsaturated fatty acid content or its antioxidant components are responsible for its beneficial effects.
Background
Among the world, the most frequently discovered and fatal cancer in women is breast cancer (BC). From the perspective of public health, estimating the BC risk linked to dairy intake may aid in comprehensive management. In epidemiological research data on the association between eating dairy foods and the risk of BC are conflicting. Therefore, we sought to assess the link between dairy food consumption and the development of BC.
Main text
To summarize and quantify the most recent findings on consuming milk or other dairy foods and the development of BC, we performed a systematic literature review. We checked through several databases for relevant publications published in English up to January 2022. Of the 82 articles identified, only 18 met the inclusion criteria and were analyzed. Nine Prospective, seven Retrospective and two Cross-Sectional studies were finally identified.
Conclusions
Overall, dairy consumption was inversely associated with the risk of developing breast cancer. Future studies will help elucidate the role of dairy products in human health, and their use within a balanced diet should be considered.
KEY MESSAGES
The effect of different types of dairy products, and possible dose-response relationships on BC risk remains unknown.
Estimating BC risk associated with dairy consumption may help to take the decision-making of physicians and public health policy in developing preventive strategies to reduce its occurrence.
This systematic review was conducted to assess dairy consumption and BC risk.
Overall, inverse associations were found when looking at dairy consumption and BC risk.
Background
Research evidence has established the beneficial effects of diet in cancer prevention; various epidemiological studies have suggested that olive oil component could play a role in decreasing cancer risk. This systematic review and meta-analysis aims to investigate the association between olive oil consumption, cancer risk and prognosis.
Methods
A systematic search was conducted in PubMed, EMBASE and Google Scholar databases (end-of-search: May 10, 2020). Pooled relative risk (RR) and 95% confidence intervals (95% CIs) were estimated with random-effects (DerSimonian-Laird) models. Subgroup analyses, sensitivity analyses and meta-regression analysis were also performed.
Results
45 studies were included in the meta-analysis; 37 were case-control (17,369 cases and 28,294 controls) and 8 were cohort studies (12,461 incident cases in a total cohort of 929,771 subjects). Highest olive oil consumption was associated with 31% lower likelihood of any cancer (pooled RR = 0.69, 95%CI: 0.62–0.77), breast (RR = 0.67, 95%CI: 0.52–0.86), gastrointestinal (RR = 0.77, 95%CI: 0.66–0.89), upper aerodigestive (RR = 0.74, 95%CI: 0.60–0.91) and urinary tract cancer (RR = 0.46, 95%CI: 0.29–0.72). Significant overall effects spanned both Mediterranean and non-Mediterranean participants, studies presenting a multivariate and a univariate analysis and all subgroups by study quality.
Conclusions
Olive oil consumption seems to exert beneficial actions in terms of cancer prevention. Additional prospective cohort studies on various cancer types and survivors, as well as large randomized trials, seem desirable.
DNA methylation is one of the most important epigenetic modifications in breast cancer (BC) development, and long-term dietary habits can alter DNA methylation. Cadherin-4 ( CDH4 , a member of the cadherin family) encodes Ca ²⁺ -dependent cell–cell adhesion glycoproteins. We conducted a case–control study (380 newly diagnosed BC and 439 cancer-free controls) to explore the relationship of CDH4 methylation in peripheral blood leukocyte DNA (PBL DNA), as well as its combined and interactive effects with dietary factors on BC risk. A case-only study (335 newly diagnosed BC) was conducted to analyse the association between CDH4 methylation in breast tissue DNA and dietary factors. CDH4 methylation was detected using quantitative methylation-specific PCR. Unconditional logistic regressions were used to analyse the association of CDH4 methylation in PBL DNA and BC risk. Cross-over analysis and unconditional logistic regression were used to calculate the combined and interactive effects between CDH4 methylation in PBL DNA and dietary factors in BC. CDH4 hypermethylation was significantly associated with increased BC risk in PBL DNA (OR adjusted (OR adj ) = 2·70, (95 % CI 1·90, 3·83), P < 0·001). CDH4 hypermethylation also showed significant combined effects with the consumption of vegetables (OR adj = 4·33, (95 % CI 2·63, 7·10)), allium vegetables (OR adj = 7·00, (95 % CI 4·17, 11·77)), fish (OR adj = 7·92, (95 % CI 3·79, 16·53)), milk (OR adj = 6·30, (95 % CI 3·41, 11·66)), overnight food (OR adj = 4·63, (95 % CI 2·69, 7·99)), pork (OR adj = 5·59, (95 % CI 2·94, 10·62)) and physical activity (OR adj = 4·72, (95 % CI 2·87, 7·76)). Moreover, consuming milk was significantly related with decreased risk of CDH4 methylation (OR = 0·61, (95 % CI 0·38, 0·99)) in breast tissue. Our findings may provide direct guidance on the dietary intake for specific methylated carriers to decrease their risk for developing BC.
Olive oil consumption has been suggested to be inversely associated with breast cancer risk, likely due to its high monounsaturated fatty acid and polyphenol content. The purpose of this meta-analysis was to assess the association between olive oil and breast cancer risk, including assessing the potential for a dose-response association. We performed a systematic search of PubMed, Web of Science, CINAHL, and Cochrane Central Register of Controlled Trials (CENTRAL) through June 2020, identifying 10 observational studies (two prospective studies and 8 case-control studies) for inclusion in the present meta-analysis. We estimated summary odds ratios (OR) and 95% confidence intervals (CI) for the highest versus lowest olive oil intake category across studies using random effect models, and assessed the dose-response relationship between olive oil and breast cancer risk using restricted cubic splines. The summary OR comparing women with the highest intake to those with the lowest category of olive oil intake was 0.48 (95% CI = 0.09-2.70) in prospective studies and 0.76 (95% CI=0.54-1.06) in case-control studies, with evidence of substantial study heterogeneity (prospective: I2 = 89%, case-control: I2 = 82%). There was no significant dose-response relationship for olive oil and breast cancer risk; the OR for a 14 g/day increment was 0.93 (95% CI=0.83 - 1.04). There may be a potential inverse association between olive oil intake and breast cancer; however, since the estimates are non-significant and the certainty level is very low, additional prospective studies with better assessment of olive oil intake are needed.
