Journal Name:
Cancer Detect. Prev.
Article Title:
Nutrition and breast cancer among sporadic cases and gene mutation carriers: an overview.
Date Written:
2008
Volume:
32
Number:
1
Page:
52
Author(s):
Bissonauth, V.; Shatenstein, B.; Ghadirian, P.
Article:
Breast cancer is the second leading cause of cancer-related deaths among women in most industrialized countries. Most breast cancers are considered sporadic, with only 5-10% estimated to be due to inherited susceptibility. The objective of this paper is to provide an overview of the effect of nutrition on breast cancer risk among gene mutation carriers as well as those with sporadic breast cancer. The published literature from 1999 to 2007 was reviewed to examine the relationship between nutrition and breast cancer among sporadic cases and gene mutation carriers.
The data suggest that fruits and vegetables, low-fat dairy products, fish, monounsaturated and polyunsaturated fatty acids, vitamin D, calcium, and phytoestrogens may reduce the risk of breast cancer. However, high intake of meat, poultry, total energy, total fat and saturated fatty acids may play a causative role in this disease. Here the specific effects of fatty acids are described.
Observed associations between breast cancer and saturated fat from meat products may be due to some component in meat other than saturated fat, or to risk-augmenting food preparation methods. On the other hand, the observed associations for meat consumption may reflect a true effect of saturated fat. Oils rich in MUFAs such as canola oil and olive oil, reduce the risk of breast cancer. Antioxidants present in the oil, such as vitamin E, have been suggested to be one of the protective constituents. The relationship between MUFAs intake and breast cancer risk appears to depend on the contributing foods. No overall associations between PUFAs (omega 3 and omega 6) and breast cancer risk have been reported. Diets high in PUFAs may not be linked with breast cancer, risk independently of any contribution to total fat intake. Thus, contrary to data from animal experiments, human studies do not show an increase of breast cancer risk with PUFA intake. However, estimating the risk associated with PUFA intakes remains difficult as food composition tables for these fatty acids are incomplete.
Since breast cancer may have latent initiation, genetics, environment, diet and lifestyle, should be considered as potential factors in its etiology. In essence, regional differences in breast cancer incidence are likely to be partially attributable to environmental risk factors, particularly life-long dietary habits. It does not appear advisable at this time to counsel women to adopt a dietary pattern from a low-risk region in the world (e.g. the Mediterranean diet) to protect themselves against breast cancer. Traditional Western diets also have their beneficial ingredients that should be regular constituents in meals. From this overview, it can be concluded that fruits and vegetables, low-fat dairy products, fish, MUFAs and PUFAs (both found in canola oil) vitamin D, calcium and phytoestrogens may protect against the risk of breast cancer.
Further research is needed to better understand dietary contributions and the underlying nutrient constituents in this disease. The ultimate goal of such research is to contribute to novel prevention strategies and to decrease the number of women at risk for developing breast cancer. Diet in breast cancer pathogenesis is a modifiable risk factor on which to focus prevention efforts. Identification of the relationship between nutrition and breast cancer among sporadic cases and gene mutation carriers provides necessary data for breast cancer prevention.
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