Annu Rev Nutr. 2000;20:221-48.
Lee MM, Lin SS.
Department of Epidemiology and Biostatistics, University of California, San Francisco, California 94143, USA. mlee@epi.ucsf.edu
Abstract
One of the most often studied associations in epidemiology is dietary fat and breast cancer risk. That migrants from low-risk countries increase their risk on immigrating to higher-risk countries suggests that some modifiable lifestyle or environmental factor is responsible for the development of breast cancer. Although early international correlational studies and experimental animals studies support dietary fat as a risk factor for breast cancer, more recent data from case-control studies and cohort studies have been equivocal, thus the analytical data do not support a strong positive association. The conflicting results from analytic studies may be due to methodologic issues associated with study design, dietary assessment tools, measurement error, improper statistical analyses, and a lack of heterogeneity in fat intake among the study population. Moreover, current dietary questionnaires may be inadequate in capturing true dietary intakes or capturing the risk with exposure during earlier periods of a woman's life. Although two large clinical trials investigating the fat/breast cancer relationships issue are underway, researchers are generally skeptical at their ability to detect an independent association between fat and breast cancer risk. Further epidemiologic studies using current methodology may not prove to be fruitful in generating definitive answers to shed light on this controversial issue. In addition, rather than concentrating on dietary fat, researchers should focus on diets that are not only low in saturated fat, but also high in fruit and vegetable consumption. Researchers should take advantage of advances in molecular and genetic technology for a different perspective in examining the issue. For example, markers of susceptibility to breast cancer that can detect women at higher risk for breast cancer may be helpful in clarifying the role of dietary fat. More comprehensive and multiple approaches to studying dietary factors and breast cancer are recommended.
PMID: 10940333 [PubMed - indexed for MEDLINE]
miércoles, 22 de septiembre de 2010
Consumption of dairy products and the risk of breast cancer: a review of the literature.
Consumption of dairy products and the risk of breast cancer: a review of the literature.
Moorman PG, Terry PD.
Cancer Prevention, Detection, and Control Research Program, Department of Community and Family Medicine, Duke University Medical Center, Durham, NC, USA.
Abstract
Differences in eating patterns and breast cancer rates across countries suggest that several dietary components, including dairy products, could affect breast cancer risk. However, dairy products are a diverse food group in terms of the factors that could potentially influence risk. Some dairy products, such as whole milk and many types of cheese, have a relatively high saturated fat content, which may increase risk. Moreover, milk products may contain contaminants such as pesticides, which have carcinogenic potential, and growth factors such as insulin-like growth factor I, which have been shown to promote breast cancer cell growth. In contrast, the calcium and vitamin D contents of dairy products have been hypothesized to reduce breast cancer risk. We reviewed the current epidemiologic literature on the relation between dairy product intakes and breast cancer risk, focusing primarily on the results of cohort and case-control studies. Most of the studies reviewed showed no consistent pattern of increased or decreased breast cancer risk with a high consumption of dairy products as a whole or when broken down into high-fat and low-fat dairy products, milk, cheese, or butter. Measurement error may have attenuated any modest association with dairy products. The available epidemiologic evidence does not support a strong association between the consumption of milk or other dairy products and breast cancer risk.
Free Article
PMID: 15213021 [PubMed - indexed for MEDLINE]
Moorman PG, Terry PD.
Cancer Prevention, Detection, and Control Research Program, Department of Community and Family Medicine, Duke University Medical Center, Durham, NC, USA.
Abstract
Differences in eating patterns and breast cancer rates across countries suggest that several dietary components, including dairy products, could affect breast cancer risk. However, dairy products are a diverse food group in terms of the factors that could potentially influence risk. Some dairy products, such as whole milk and many types of cheese, have a relatively high saturated fat content, which may increase risk. Moreover, milk products may contain contaminants such as pesticides, which have carcinogenic potential, and growth factors such as insulin-like growth factor I, which have been shown to promote breast cancer cell growth. In contrast, the calcium and vitamin D contents of dairy products have been hypothesized to reduce breast cancer risk. We reviewed the current epidemiologic literature on the relation between dairy product intakes and breast cancer risk, focusing primarily on the results of cohort and case-control studies. Most of the studies reviewed showed no consistent pattern of increased or decreased breast cancer risk with a high consumption of dairy products as a whole or when broken down into high-fat and low-fat dairy products, milk, cheese, or butter. Measurement error may have attenuated any modest association with dairy products. The available epidemiologic evidence does not support a strong association between the consumption of milk or other dairy products and breast cancer risk.
Free Article
PMID: 15213021 [PubMed - indexed for MEDLINE]
The European prospective investigation about cancer and nutrition (Abstract)
Rev Esp Salud Publica. 2004 Mar-Apr;78(2):167-76.
[The European prospective investigation about cancer and nutrition (EPIC)]
[Article in Spanish]
González CA, Navarro C, Martínez C, Quirós JR, Dorronsoro M, Barricarte A, Tormo MJ, Agudo A, Chirlaque MD, Amiano P, Ardanaz E, Pera G, Sánchez MJ, Berenguer A.
Servicio de Epidemiología y Registro del Cáncer Institut Català d'Oncologia (ICO) Av. Gran Vía s/n, km 2,7, 08907 L'Hospitalet, Barcelona. cagonzalez@ico.scs.es
Abstract
EPIC is a prospective multi-center study coordinated by the International Agency for Research on Cancer (IARC) operating under the WHO which commenced in 1993 with the collecting of data and blood samples at twenty-three centers in ten European countries (Germany, Denmark, Spain, France, Greece, the Netherlands, Italy, Norway, the United Kingdom and Sweden). In Spain, this study was conducted in five geographic areas (Asturias, Granada, Guipuzcoa, Murcia and Navarre). This study included a total of 519,978 individuals (366,521 of whom were females), blood samples for laboratory analysis being available for a total of 385,719 of these individuals. To date, a total of 24,195 incident cancer cases have been identified. The results of the food intake comparison among the twenty-three European centers were published in 2002, in a European Nutrition journal supplement. The initial EPIC results concerning the relationship between diet and cancer show the intake of fiber, fruits and vegetables to have an effect on protect against colon and rectal cancer, the intake of fruits to have an effect on protect against lung cancer and the intake of fruits and vegetables on the upper digestive tract, whilst a high intake of fruits and vegetables has been shown to have no effect on prostate cancer. Using a seven-day diary for evaluating saturated fat intake, a high intake of saturated fats has been shown to increase the risk of breast cancer.
PMID: 15199795 [PubMed - indexed for MEDLINE]
[The European prospective investigation about cancer and nutrition (EPIC)]
[Article in Spanish]
González CA, Navarro C, Martínez C, Quirós JR, Dorronsoro M, Barricarte A, Tormo MJ, Agudo A, Chirlaque MD, Amiano P, Ardanaz E, Pera G, Sánchez MJ, Berenguer A.
Servicio de Epidemiología y Registro del Cáncer Institut Català d'Oncologia (ICO) Av. Gran Vía s/n, km 2,7, 08907 L'Hospitalet, Barcelona. cagonzalez@ico.scs.es
Abstract
EPIC is a prospective multi-center study coordinated by the International Agency for Research on Cancer (IARC) operating under the WHO which commenced in 1993 with the collecting of data and blood samples at twenty-three centers in ten European countries (Germany, Denmark, Spain, France, Greece, the Netherlands, Italy, Norway, the United Kingdom and Sweden). In Spain, this study was conducted in five geographic areas (Asturias, Granada, Guipuzcoa, Murcia and Navarre). This study included a total of 519,978 individuals (366,521 of whom were females), blood samples for laboratory analysis being available for a total of 385,719 of these individuals. To date, a total of 24,195 incident cancer cases have been identified. The results of the food intake comparison among the twenty-three European centers were published in 2002, in a European Nutrition journal supplement. The initial EPIC results concerning the relationship between diet and cancer show the intake of fiber, fruits and vegetables to have an effect on protect against colon and rectal cancer, the intake of fruits to have an effect on protect against lung cancer and the intake of fruits and vegetables on the upper digestive tract, whilst a high intake of fruits and vegetables has been shown to have no effect on prostate cancer. Using a seven-day diary for evaluating saturated fat intake, a high intake of saturated fats has been shown to increase the risk of breast cancer.
PMID: 15199795 [PubMed - indexed for MEDLINE]
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