The role of selected dietary elements in breast cancer risk among native and migrant populations in poland

Zemła, B

doi:10.1080/01635588509513823

Cited by 15 publications

(3 citation statements)

References 22 publications

(48 reference statements)

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“…Many case‐control studies in multiple populations around the world have found a positive association between intake of meat,23, 24, 25 red meat,25, 26 high fat meat,27 beef,28, 29 pork,28, 30 sausage24 and animal protein26 and risk of breast cancer. However, no association between total meat consumption and breast cancer risk was seen in one case‐control study based in Poland with 328 cases31 and another in Iowa, U.S. with 273 cases 15. A meta‐analysis of 12 case‐control studies published in 1993 by Boyd et al 32 found a summary RR (95% CI) of 1.14 (1.02–1.29) for the highest compared to the lowest category of meat intake.…”

Section: Discussionmentioning

confidence: 97%

Meat, fish and egg intake and risk of breast cancer

Holmes

Colditz

Hunter

et al. 2003

Intl Journal of Cancer

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Intakes of animal protein, meat, and eggs have been associated with breast cancer incidence and mortality in ecological studies, but data from long-term prospective studies are limited. We therefore examined these relationships in the Nurses' Health Study. We followed 88,647 women for 18 years, with 5 assessments of diet by food frequency questionnaire, cumulatively averaged and updated over time. We calculated the relative risks (RR) and 95% confidence intervals (95% CI) for risk of developing invasive breast cancer, over categories of nutrient and food intake. During follow-up, 4,107 women developed invasive breast cancer. Compared to the lowest quintile of intake, the RR and 95% CI for the highest quintile of intake were 1.02 (0.92-1.14) for animal protein, 0. In the search to explain international differences in breast cancer rates, differences in diet have been a major focus. In 1979, Gray et al. 1 reported that among countries, per capita consumption of animal protein, meat and egg intakes were highly correlated with breast cancer incidence rates (rϭ0.80, 0.73 and 0.76, respectively), even after controlling for height, weight and age at menarche. Later ecological analyses have supported the association between total meat consumption and breast cancer incidence in Norway, 2 and breast cancer mortality in Spain 3 and several other countries. 4 In contrast, several ecological studies have found an inverse relationship between fish or marine fat consumption and breast cancer mortality. [5][6][7][8][9][10][11][12] One ecological study in the U.S., which assessed diet in 1965 and 1966, found an inverse association between egg consumption and breast cancer mortality. 13 Observational studies of meat intake and breast cancer have had mixed results. In a retrospective study based in the prospective Iowa Women's Health Study, although there was no association of breast cancer risk with total meat intake, there was a strong association with the method of cooking meat. Charring meat forms heterocyclic amines, substances known to cause mammary tumors in animals. 14 Women consuming all meat cooked very well done had a more than 4-fold risk of breast cancer compared to women consuming all meat cooked rare or medium. 15 This raises the issue that cooking methods may modify any association between meat intake and breast cancer.We prospectively examined the association of meat, fish and egg intake and risk of developing breast cancer in the Nurses' Health Study. We also performed a sub-analysis examining the relationship of meat cooking methods with breast cancer risk. We followed women for 18 years, with 5 assessments of diet over time, during which 4,107 incident cases developed. MATERIAL AND METHODS The Nurses' Health Study CohortIn 1976, the Nurses' Health Study (NHS) cohort was established when 121,700 female registered nurses from across the United States, aged 30 to 55 years, answered a mailed questionnaire on risk factors for cancer and cardiovascular disease. Every 2 years since, we have sent follow-up questionnair...

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Section: Discussionmentioning

confidence: 97%

Meat, fish and egg intake and risk of breast cancer

Holmes

Colditz

Hunter

et al. 2003

Intl Journal of Cancer

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“…Several other studies have investigated the association between fiber-rich foods or food groups and risk of breast cancer: a casecontrol study in Singapore 29 showed a significant decrease in risk with intake of soya beans, a good source of both dietary fiber and phyto-estrogens; a case-control study in Moscow 3° showed a strong inverse association with cellulose intake in postmenopausal women; while findings with respect to vegetable intake have been mixed. 21,[25][26][27]38 In conclusion, the results of the present cohort study, in combination with those from several previous studies (both case-control and cohort), provide some evidence for inverse associations between risk of breast cancer and dietary intake of fiber (from cereal sources), and vitamins A (from G-carotene, in particular) and C; previous studies provide some evidence for an inverse association with vitamin E. The associations which have been observed to date generally have been relatively modest, which may reflect the attenuation of risk estimates due to the measurement error which accompanies use of the currently available methods for assessment of dietary intake2 9 As such, the true associations may be stronger, which suggests that if the relationships are shown to be causal, the potential for dietary modification to reduce the risk of breast cancer might be substantial.…”

Section: Discussionmentioning

confidence: 99%

Dietary fiber, vitamins A, C, and E, and risk of breast cancer: a cohort study

Rohan¹,

Howe²,

Friedenreich³

et al. 1993

Cancer Causes Control

202

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Risk of breast cancer was examined in relation to intake of dietary fiber and vitamins A, C, and E, and food groups which are sources of these dietary constituents, in a cohort of 56,837 women enrolled in the Canadian National Breast Screening Study. Between 1982 and 1987, 519 incident, histologically confirmed cases of breast cancer were identified among women who previously had completed self-administered dietary questionnaires. Their nutrient and food intake was compared with that of 1,182 women who had not developed breast cancer during the follow-up period. Women at the uppermost quintile level of dietary fiber intake had a 30 percent reduction in risk of breast cancer relative to that for women at the lowest quintile level (adjusted odds ratio = 0.68, 95 percent confidence interval = 0.46-1.00), and the reduction in risk persisted after adjustment (separately) for total vitamin A, beta-carotene, vitamin C, and alpha-tocopherol. Inverse associations of similar magnitude were observed in association with consumption of pasta, cereals (the trend for which was statistically significant), and vegetables rich in vitamins A and C. Smaller, statistically nonsignificant reductions in risk were observed with increasing intake of dietary retinol, beta-carotene, and vitamin C, but the magnitude of these associations was reduced after adjustment for other dietary factors. Vitamin E intake was not associated with altered risk of breast cancer.

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“…Only two other ORs were reported (those for cruciferous vegetables TM and carrotsm), and these were in the inverse direction. Although cruciferous vegetables were the only vegetable subgroup described in Byer's study, 121 a significantly lower risk was seen for higher intake of vitamin A from fruits and vegetables (OR--0.4, P< 0.1, for age group [30][31][32][33][34][35][36][37][38][39][40][41][42][43][44][45][46][47][48][49]. (adjusted for age and body mass index), but no association for carrot intake.…”

Section: Ovarian Cancermentioning

confidence: 99%

Vegetables, fruit, and cancer. I. Epidemiology

Steinmetz

Potter²

1991

Cancer Causes Control

1,109

433

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The epidemiologic literature on the relationship between vegetable and fruit consumption and human cancer at a variety of sites is reviewed systematically. A total of 13 ecologic studies, nine cohort studies, and 115 case-control studies are included. Cancer of all sites, cancers of lung, breast, colon, rectum, esophagus, larynx, oral cavity and pharynx, stomach, pancreas, prostate, bladder, ovary, endometrium, cervix, and thyroid, as well as mesothelioma and gestational trophoblastic disease, are considered. Relevant data from clinical trials, animal, and in vitro studies are included. It is concluded that consumption of higher levels of vegetables and fruit is associated consistently, although not universally, with a reduced risk of cancer at most sites. The association is most marked for epithelial cancers--particularly those of the alimentary and respiratory tracts--and, currently, is weak to nonexistent for hormone-related cancers. The association exists for a wide variety of vegetables and fruit with some suggestion that raw forms are associated most consistently with lower risk. Possible mechanisms by which vegetable and fruit intake might alter risk of cancer and possible adverse effects of vegetable and fruit consumption will be considered in Part II of this review.

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The role of selected dietary elements in breast cancer risk among native and migrant populations in poland

Abstract: Breast cancer incidence was analyzed for natives of Upper Silesia, Poland, and for migrants to this region, to determine its relationship with the consumption of roasted and boiled meat, fat, salt, and raw vegetables. No significant associations were found.

Cited by 15 publications

References 22 publications

Meat, fish and egg intake and risk of breast cancer

Meat, fish and egg intake and risk of breast cancer

Dietary fiber, vitamins A, C, and E, and risk of breast cancer: a cohort study

Vegetables, fruit, and cancer. I. Epidemiology

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