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Research on diet in breast cancer survival has been focused on single nutrients or foods, particularly dietary fat, fruits, vegetables, fiber, and alcohol. We hypothesized that diet quality indices decrease the risk of total and non breast cancer related deaths in women diagnosed with breast cancer. We evaluated 4 dietary quality scores: Alternate Healthy Eating Index (AHEI), Diet Quality Index-Revised (DQIR), Recommended Food Score (RFS), and the alternate Mediterranean Diet Score (aMED), among 2729 women from the Nurses’ Health Study with invasive stage I–III breast cancer diagnosed between 1978 and 1998 with follow up through 2004. In multivariate adjusted analyses, no association was found between diet quality indices and either total or non breast cancer related deaths. However, a higher aMED score was associated with a lower risk of non-breast cancer death in women with low physical activity; the RR comparing the highest to lowest tertile was 0.39 (95% CI, 0.20 – 0.75, P trend = 0.0004). Our results suggest that a higher quality diet after breast cancer diagnosis does not considerably change the risk of death from breast cancer. However, healthy dietary choices may be important because women are at risk of death from non breast cancer-related causes affected by diet.

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Pasta is a popular carbohydrate-based food with a low glycemic response. A continuous protein matrix which entraps starch granules and/or limits/retards starch hydrolysis by α-amylase is thought to be an important factor in explaining the slow digestion of starch in pasta. The characteristics of the protein matrix may also play an important role in determining the rate of starch digestion in pasta and therefore its glycemic response. In this study, the structural and physicochemical characteristics of the protein matrix of pasta were modified by varying the number of passes through sheeting rollers to investigate their effect on in vitro starch digestibility. The results show that the proteins dissociated from the starch granules with increasing sheeting passes thereby allowing an increased degree of digestion of starch.

Dietary fat in midlife has not been associated with breast cancer risk in most studies, but few have followed women beyond one decade. The authors examined the relation of dietary fat, assessed by repeated questionnaires, to incidence of postmenopausal breast cancer in a cohort of 80,375 US women (3,537 new cases) prospectively followed for 20 years between 1980 and 2000. The multivariable relative risk for an increment of 5% of energy from total dietary fat intake was 0.98 (95% confidence interval: 0.95, 1.00). Additionally, specific types of fat were not associated with an increased risk of breast cancer. Furthermore, secondary analyses indicated no differences in breast cancer risk by estrogen receptor or progesterone receptor status. However, stratification by waist circumference indicated a significant decrease in breast cancer risk for participants with a waist circumference of 35 inches (88.9 cm) or greater (p-trend = 0.04). None of the latency intervals investigated were associated with an increased risk of breast cancer. In addition, fat intake before menopause was not related to risk of postmenopausal breast cancer. These results suggest a reduction in breast cancer risk for women with insulin resistance syndrome who consume high-fat diets and no association between specific sources of fat during midlife and risk of postmenopausal breast cancer.

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