| Autor: |
Huang MC; Department of Nutrition and Dietetics, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung 807, Taiwan.; Department of Public Health and Environmental Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung 807, Taiwan., Huang TT; Department of Nutrition and Dietetics, Kaohsiung Medical University Hospital, Kaohsiung Medical University, Kaohsiung 807, Taiwan., Feng HC; Department of Nutrition, National Taiwan University Hospital, Taipei 100, Taiwan., Chen IC; Graduate Institute of Oncology, National Taiwan University, Taipei 100, Taiwan.; Department of Medical Oncology, National Taiwan University Hospital, Cancer Center Branch, Taipei 100, Taiwan.; Department of Oncology, National Taiwan University Hospital, Taipei 100, Taiwan., Chang CI; Department of Public Health and Environmental Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung 807, Taiwan., Wang TN; Department of Public Health, College of Health Science, Kaohsiung Medical University, Kaohsiung 807, Taiwan., Kuo WH; Department of Surgery, National Taiwan University Hospital, Taipei 100, Taiwan., Wang MY; Department of Surgical Oncology, National Taiwan University Hospital, Cancer Center Branch, Taipei 100, Taiwan., Tsai LW; Department of Surgical Oncology, National Taiwan University Hospital, Cancer Center Branch, Taipei 100, Taiwan., Li SY; Graduate Institute of Oncology, National Taiwan University, Taipei 100, Taiwan.; Department of Oncology, National Taiwan University Hospital, Taipei 100, Taiwan., Huang CS; Department of Surgery, National Taiwan University Hospital, Taipei 100, Taiwan., Lu YS; Department of Oncology, National Taiwan University Hospital, Taipei 100, Taiwan.; Department of Internal Medicine, National Taiwan University Hospital, Taipei 100, Taiwan., Lin CH; Department of Medical Oncology, National Taiwan University Hospital, Cancer Center Branch, Taipei 100, Taiwan.; Department of Oncology, National Taiwan University Hospital, Taipei 100, Taiwan.; Department of Internal Medicine, National Taiwan University Hospital, Taipei 100, Taiwan. |
| Abstrakt: |
Although the incidence of invasive breast cancer (BC) among women in Asian is generally lower than that in Western countries, the incidence of BC has been on the rise in the past three decades in Asian countries. This hospital-based case-control study aimed to explore the relationship between dietary and metabolic factors and BC risk in pre- and post-menopausal women. We enrolled 285 patients with newly diagnosed BC at the National Taiwan University Hospital and 297 controls from the local community and hospital staff. Before receiving anticancer therapy, all patients with BC and control participants completed a 57-question semi-quantitative Food Frequency Questionnaire. For pre-menopausal women, plant-based factor scores rich in seeds and nuts, soy, fruits, and seaweeds correlated significantly with reduced BC risks, whereas menarche occurring at <12 years of age, reduced physical activity, and high-density lipoprotein <40 mg/dL were associated with increased BC risks. For post-menopausal women, plant-based dietary factor scores were also associated with reduced risks, whereas increased body mass index and energy intake levels correlated with increased BC risks. Diets rich in plant-based dietary patterns are protective against BC risk, regardless of menopausal status. Habitual physical activity is protective against BC risk among pre-menopausal Taiwanese women. Maintaining optimal weight and caloric intake is beneficial for reducing post-menopausal BC risk. |
