Dietary factors and the risk of breast cancer

C. La Vecchia, A. Decarli, S. Franceschi, A. Gentile, E. Negri, F. Parazzini

Research output: Contribution to journalArticle

123 Citations (Scopus)

Abstract

We evaluated the risk of breast cancer in relation to the frequency of consumption of a few selected dietary items. Data were used from a case-control study of 1,108 histologically confirmed breast cancer patients and 1,281 control subjects who were in the hospital for acute conditions unrelated to any of the established or suspected risk factors for breast cancer. Moderately elevated risk estimates were associated with higher levels of fat consumption in seasonings [butter, margarine, and oil, relative risk (RR) = 1.34, 95% confidence interval (CI) = 1.06-1.71] and meat (RR = 1.36, 95% CI = 1.12-1.65), whereas a reduced risk (RR = 0.42, 95% CI = 0.34-0.51) was associated with a more frequent green vegetable consumption. It was not possible to show that these associations were incidental, because allowance for several identified potential confounding factors, including the major identified or potential risk factors for breast cancer, did not materially modify the risk estimates. Further, no appreciable interaction emerged with age or menopausal status, because the diet-related risk estimates were similar in pre- or postmenopausal women. However, the implications of these findings in terms of specific micronutrients (e.g., retinol or β-carotene) and biological correlates are still unclear. Alcohol consumption was significantly greater among breast cancer cases, with a multivariate risk estimate of 2.92 for the highest level. Thus, the present findings confirm that various aspects of diet may influence the risk of breast cancer, although the small amount of available knowledge does introduce serious uncertainties in any discussion of the potential implications in terms of prevention on a public health scale.

Original languageEnglish
Pages (from-to)205-214
Number of pages10
JournalNutrition and Cancer
Volume10
Issue number4
Publication statusPublished - 1987

Fingerprint

breast neoplasms
risk estimate
Breast Neoplasms
relative risk
diet
confidence interval
risk factors
Confidence Intervals
menopause
margarine
flavorings
butter
vegetable consumption
carotenes
fat intake
case-control studies
dietary minerals
vitamin A
public health
Margarine

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Oncology

Cite this

La Vecchia, C., Decarli, A., Franceschi, S., Gentile, A., Negri, E., & Parazzini, F. (1987). Dietary factors and the risk of breast cancer. Nutrition and Cancer, 10(4), 205-214.

Dietary factors and the risk of breast cancer. / La Vecchia, C.; Decarli, A.; Franceschi, S.; Gentile, A.; Negri, E.; Parazzini, F.

In: Nutrition and Cancer, Vol. 10, No. 4, 1987, p. 205-214.

Research output: Contribution to journalArticle

La Vecchia, C, Decarli, A, Franceschi, S, Gentile, A, Negri, E & Parazzini, F 1987, 'Dietary factors and the risk of breast cancer', Nutrition and Cancer, vol. 10, no. 4, pp. 205-214.
La Vecchia C, Decarli A, Franceschi S, Gentile A, Negri E, Parazzini F. Dietary factors and the risk of breast cancer. Nutrition and Cancer. 1987;10(4):205-214.
La Vecchia, C. ; Decarli, A. ; Franceschi, S. ; Gentile, A. ; Negri, E. ; Parazzini, F. / Dietary factors and the risk of breast cancer. In: Nutrition and Cancer. 1987 ; Vol. 10, No. 4. pp. 205-214.
@article{70e1891819fd40e2891ff14bab3bb9b0,
title = "Dietary factors and the risk of breast cancer",
abstract = "We evaluated the risk of breast cancer in relation to the frequency of consumption of a few selected dietary items. Data were used from a case-control study of 1,108 histologically confirmed breast cancer patients and 1,281 control subjects who were in the hospital for acute conditions unrelated to any of the established or suspected risk factors for breast cancer. Moderately elevated risk estimates were associated with higher levels of fat consumption in seasonings [butter, margarine, and oil, relative risk (RR) = 1.34, 95{\%} confidence interval (CI) = 1.06-1.71] and meat (RR = 1.36, 95{\%} CI = 1.12-1.65), whereas a reduced risk (RR = 0.42, 95{\%} CI = 0.34-0.51) was associated with a more frequent green vegetable consumption. It was not possible to show that these associations were incidental, because allowance for several identified potential confounding factors, including the major identified or potential risk factors for breast cancer, did not materially modify the risk estimates. Further, no appreciable interaction emerged with age or menopausal status, because the diet-related risk estimates were similar in pre- or postmenopausal women. However, the implications of these findings in terms of specific micronutrients (e.g., retinol or β-carotene) and biological correlates are still unclear. Alcohol consumption was significantly greater among breast cancer cases, with a multivariate risk estimate of 2.92 for the highest level. Thus, the present findings confirm that various aspects of diet may influence the risk of breast cancer, although the small amount of available knowledge does introduce serious uncertainties in any discussion of the potential implications in terms of prevention on a public health scale.",
author = "{La Vecchia}, C. and A. Decarli and S. Franceschi and A. Gentile and E. Negri and F. Parazzini",
year = "1987",
language = "English",
volume = "10",
pages = "205--214",
journal = "Nutrition and Cancer",
issn = "0163-5581",
publisher = "Routledge",
number = "4",

}

TY - JOUR

T1 - Dietary factors and the risk of breast cancer

AU - La Vecchia, C.

AU - Decarli, A.

AU - Franceschi, S.

AU - Gentile, A.

AU - Negri, E.

AU - Parazzini, F.

PY - 1987

Y1 - 1987

N2 - We evaluated the risk of breast cancer in relation to the frequency of consumption of a few selected dietary items. Data were used from a case-control study of 1,108 histologically confirmed breast cancer patients and 1,281 control subjects who were in the hospital for acute conditions unrelated to any of the established or suspected risk factors for breast cancer. Moderately elevated risk estimates were associated with higher levels of fat consumption in seasonings [butter, margarine, and oil, relative risk (RR) = 1.34, 95% confidence interval (CI) = 1.06-1.71] and meat (RR = 1.36, 95% CI = 1.12-1.65), whereas a reduced risk (RR = 0.42, 95% CI = 0.34-0.51) was associated with a more frequent green vegetable consumption. It was not possible to show that these associations were incidental, because allowance for several identified potential confounding factors, including the major identified or potential risk factors for breast cancer, did not materially modify the risk estimates. Further, no appreciable interaction emerged with age or menopausal status, because the diet-related risk estimates were similar in pre- or postmenopausal women. However, the implications of these findings in terms of specific micronutrients (e.g., retinol or β-carotene) and biological correlates are still unclear. Alcohol consumption was significantly greater among breast cancer cases, with a multivariate risk estimate of 2.92 for the highest level. Thus, the present findings confirm that various aspects of diet may influence the risk of breast cancer, although the small amount of available knowledge does introduce serious uncertainties in any discussion of the potential implications in terms of prevention on a public health scale.

AB - We evaluated the risk of breast cancer in relation to the frequency of consumption of a few selected dietary items. Data were used from a case-control study of 1,108 histologically confirmed breast cancer patients and 1,281 control subjects who were in the hospital for acute conditions unrelated to any of the established or suspected risk factors for breast cancer. Moderately elevated risk estimates were associated with higher levels of fat consumption in seasonings [butter, margarine, and oil, relative risk (RR) = 1.34, 95% confidence interval (CI) = 1.06-1.71] and meat (RR = 1.36, 95% CI = 1.12-1.65), whereas a reduced risk (RR = 0.42, 95% CI = 0.34-0.51) was associated with a more frequent green vegetable consumption. It was not possible to show that these associations were incidental, because allowance for several identified potential confounding factors, including the major identified or potential risk factors for breast cancer, did not materially modify the risk estimates. Further, no appreciable interaction emerged with age or menopausal status, because the diet-related risk estimates were similar in pre- or postmenopausal women. However, the implications of these findings in terms of specific micronutrients (e.g., retinol or β-carotene) and biological correlates are still unclear. Alcohol consumption was significantly greater among breast cancer cases, with a multivariate risk estimate of 2.92 for the highest level. Thus, the present findings confirm that various aspects of diet may influence the risk of breast cancer, although the small amount of available knowledge does introduce serious uncertainties in any discussion of the potential implications in terms of prevention on a public health scale.

UR - http://www.scopus.com/inward/record.url?scp=0023499766&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0023499766&partnerID=8YFLogxK

M3 - Article

VL - 10

SP - 205

EP - 214

JO - Nutrition and Cancer

JF - Nutrition and Cancer

SN - 0163-5581

IS - 4

ER -