PURPOSE: Since dietary habits have been associated with breast cancer, the tested research hypothesis was the associations between food patterns, as derived through multivariate methods, and breast cancer. METHODS: In a case-control study, Two-hundred and fifty consecutive, newly diagnosed breast cancer female patients (56 ± 12 years) and 250 one-to-one age-matched, healthy controls were studied. A standardized, validated questionnaire assessing various socio-demographic, clinical, lifestyle, and dietary characteristics was applied through face-to-face interviews. Factor analysis, with principal components method, was applied to extract dietary patterns from 86 foods or food groups consumption reported by the controls. RESULTS: Three components were derived explaining 43% of the total variation in consumption. Component 1 was characterized by the consumption of potatoes, red meat and its products, poultry and white meat, dairy products, use of margarine/butter in cooking or at the table, consumption of sausages, fried food as well as grilled meat or fish; component 2 was characterized by the consumption of whole grains, fruits, and vegetables; and component 3 was characterized by olive oil and fish consumption. After adjusting for various confounders, components 2 and 3 were favorably associated with the absence of having breast cancer [odds ratio (OR) 0.60, 95% CI 0.47-0.75 and OR 0.81, 95% CI 0.66-0.99, respectively], while component 1 was not significantly associated with the disease. CONCLUSIONS: Adherence to healthy dietary patterns (including whole grains, fruits, and vegetables, olive oil, and fish) seems to be favorable in not having breast cancer, among middle-aged women.
PURPOSE: Since dietary habits have been associated with breast cancer, the tested research hypothesis was the associations between food patterns, as derived through multivariate methods, and breast cancer. METHODS: In a case-control study, Two-hundred and fifty consecutive, newly diagnosed breast cancer female patients (56 ± 12 years) and 250 one-to-one age-matched, healthy controls were studied. A standardized, validated questionnaire assessing various socio-demographic, clinical, lifestyle, and dietary characteristics was applied through face-to-face interviews. Factor analysis, with principal components method, was applied to extract dietary patterns from 86 foods or food groups consumption reported by the controls. RESULTS: Three components were derived explaining 43% of the total variation in consumption. Component 1 was characterized by the consumption of potatoes, red meat and its products, poultry and white meat, dairy products, use of margarine/butter in cooking or at the table, consumption of sausages, fried food as well as grilled meat or fish; component 2 was characterized by the consumption of whole grains, fruits, and vegetables; and component 3 was characterized by olive oil and fish consumption. After adjusting for various confounders, components 2 and 3 were favorably associated with the absence of having breast cancer [odds ratio (OR) 0.60, 95% CI 0.47-0.75 and OR 0.81, 95% CI 0.66-0.99, respectively], while component 1 was not significantly associated with the disease. CONCLUSIONS: Adherence to healthy dietary patterns (including whole grains, fruits, and vegetables, olive oil, and fish) seems to be favorable in not having breast cancer, among middle-aged women.
Authors: Panagiota N Mitrou; Victor Kipnis; Anne C M Thiébaut; Jill Reedy; Amy F Subar; Elisabet Wirfält; Andrew Flood; Traci Mouw; Albert R Hollenbeck; Michael F Leitzmann; Arthur Schatzkin Journal: Arch Intern Med Date: 2007-12-10
Authors: L Baglietto; K Krishnan; G Severi; A Hodge; M Brinkman; D R English; C McLean; J L Hopper; G G Giles Journal: Br J Cancer Date: 2010-12-14 Impact factor: 7.640
Authors: Kelly A Hirko; Walter C Willett; Susan E Hankinson; Bernard A Rosner; Andrew H Beck; Rulla M Tamimi; A Heather Eliassen Journal: Breast Cancer Res Treat Date: 2016-02-12 Impact factor: 4.872
Authors: Yunjun Xiao; Junjie Xia; Liping Li; Yuebin Ke; Jinquan Cheng; Yaojie Xie; Winnie Chu; Polly Cheung; Jean Hee Kim; Graham A Colditz; Rulla M Tamimi; Xuefen Su Journal: Breast Cancer Res Date: 2019-01-29 Impact factor: 6.466