BackgroundThere are various factors that play a major role in influencing the overall health conditions of women diagnosed with breast cancer. The population of women in Makkah region are diverse, therefore it is significant to highlight the possible determinants of breast cancer in this population. This is a case-control study that assessed determinants of breast cancer including socioeconomic factors, health-related characteristics, menstrual histories and breastfeeding among postmenopausal women in Makkah region in Saudi Arabia.MethodsA total of 432 female participants (214 cases and 218 controls) were recruited for this study. A validated questionnaire was completed by trained dietitians at King Abdullah Medical City Hospital in the Makkah region of Saudi Arabia.ResultsResults displayed that determinants of breast cancer were associated significantly (P < 0.05) with unemployment, large family size, lack of knowledge and awareness about breast cancer, obesity, sedentary lifestyle, smoking, starting menarche at an early age, as well as hormonal and non-hormonal contraceptive use. There was no effect of diabetes, hypertension, hyperlipidemia, and duration of breastfeeding on the incidence of breast cancer.ConclusionIn summary, the results of this study accentuate the possible effect of socioeconomic factors, health-related characteristics and menstrual history on the incidence of breast cancer in postmenopausal women in the Makkah region. Education programs should be applied to increase breast cancer awareness and possibly decrease its incidence.

BackgroundColorectal cancer (CRC) is the first most common cancer in males and the third most common cancer in females in Saudi Arabia. Dietary habits are strongly associated with the inhibition or proliferation of malignancy. Therefore, this study is aiming to investigate the risks and protective benefits of dietary factors affecting CRC in the Mecca region of Saudi Arabia.MethodsA case-control study was conducted from June 2014 to March 2015. One hundred thirty-seven patients with colon and/or rectal cancer were recruited in the case group, while 164 healthy participants were recruited in the control group. A questionnaire was completed with the help of trained dietitians to study the effects of several dietary patterns on the risk of CRC.ResultsDairy product intake of 1–5 servings/day, legume intake of 3–5 servings/week, leafy vegetables intake of 1–5 servings/week, olive oil intake of 1–5 servings/week, black tea intake of three or more cups/day, and coffee intake of one or more cups/day was found to decrease the risk of CRC in participants.ConclusionThis study highlights the importance of changing dietary habits to decrease CRC incidence in the Mecca region.

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Ten spices marketed in Jordan, (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were investigated for their phenolic compounds and antioxidant activity. The influence of different extractants (methanol, ethanol and acetone) at different temperatures (20, 40 and 60˚C) was examined. Results showed at 60˚C using methanol, cloves had the highest level of total phenolics (781.0 mg GAE/100g using acetone). At 40˚C, sumac and cloves had the highest amounts of total phenolics (343.9 mg/100g and 342 mg GAE/100g respectively). At 20˚C, cloves continued to have the highest amount of total phenolics (394.7 mg/100g) using methanol as extactant. Ethanol as extractant, cloves gave the highest level of phenolics (548 mg GAE/100g, 493.4 mg GAE/100g) at 60˚C, while at 20˚C cloves and sumac showed the highest concentrations of phenolics (350.8 mg GAE/100g and 342.8 mg GAE/100g respectively). Acetone as extractant at 60˚C, cloves had the highest levels of phenolics (781 mg GAE/100g) while at 40˚C and at 20˚C, sumac contributed the highest levels of total phenolics (583.2 mg GAE/100g and 754.5 mg GAE/100g). The total phenolics concentration varied significantly among the spices. Their values varied according to the extractant and extracting temperature. IC50 (radical scavenging activity) reflecting the antioxidant activity was presented. Results showed that cloves had the highest antioxidant activity while the cinnamon, turmeric and sumac had a appreciable level of antioxidant activity. Green cardamom and coriander had the lowest antioxidant activity. Antioxidant activity was positively correlated with total phenolic compounds content of the investigated spices. K. I. Ereifej et al. 363

Total anthocyanins of spices (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were determined using acidified (1% HCl) solvents (methanol, ethanol and acetone) at three temperatures (20˚C, 40˚C and 60˚C). Also phenolic acids were separated and identified by RP-HPLC. Results showed that sumac and cinnamon had the highest levels of anthocyanins, while for the acetone the cinnamon indicated the highest amount of anthocyanins when methanol and ethanol were used as extracting solvents at 20˚C. At 40˚C using ethanol, sumac showed the highest level of anthocyanins whereas acetone solvent yielded the highest anthocyanin contents for cinnamon. At 60˚C, cinnamon showed the highest level of anthocyanins when methanol and acetone were the solvents, while sumac had the highest anthocyanins level using ethanol as solvent. HPLC results showed ten phenolic acids found in those spices and varied in their concentrations. Gallic acid had the highest level (1642.3 mg/100g) (cloves). Gentisic acid had the lowest level (1.2 mg/100g) in ginger. Also sumac showed the highest level of chlorogenic acid (1528.7 mg/100g). Some acids were not found in some spices, for instance, benzoic acid was not found in coriander, cumin, ginger, green cardamom, cinnamon and sweet laurel.