Dietary Factors and Breast Cancer Risk in Vaud, Switzerland

Fabio Levi, Cristina Guile, Carlo La Vecchia, Eva Negri

Research output: Contribution to journalArticlepeer-review


The relationship between dietary factors and the risk of breast cancer was investigated in a case-control study conducted in the Canton of VaudSwitzerland as a pilot phase for a larger cooperative study within the SEARCH Programme of the International Agency for Research on Cancer (Lyon, France). A total of 107 incident, histologically confirmed cases of breast cancer and 318 controls admitted to hospital for acute, nonhormone-related, gynecological, metabolic, or neoplastic disorders were interviewedSignificant direct trends in risk were observed with total energy intake [relative risk (RR) for highest vs. lowest intake tertile =1.9] and, after allowance for energy intake, with frequency of consumption of various types of meat (RR = 2.1 for the highest tertile), cheese (RR = 2.7), and alcohol (RR = 2.1). Significant protections, on the order of40-60% reductions for the highest vs. lowest consumption tertile, were conferred by total green vegetable consumption, selected types of vegetables and fruits (cucumbers, onions, pears), and a summary index of β -carotene intake (RR = 0.4 for highest consumption tertile). Thus the present study confirmed the existence of an unfavorable dietary pattern for breast cancer risk (charac-terized by high-calorie, selected sources of animal fat and alcohol intake). Moreover, a significant protection could be gained by consuming a diet rich in vegetables and perhaps fruits.

Original languageEnglish
Pages (from-to)327-335
Number of pages9
JournalNutrition and Cancer
Issue number3
Publication statusPublished - Jan 1 1993

ASJC Scopus subject areas

  • Cancer Research
  • Oncology
  • Nutrition and Dietetics
  • Medicine (miscellaneous)
  • Food Science


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