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KMID : 0371320000590020163
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Journal of the Korean Surgical Society
2000 Volume.59 No. 2 p.163 ~ p.174
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Breast Cancer Risk and Dietary Factor A Case-Control Study
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도민희/Min Hee Do
김현자/이상선/정파종/이민혁/Hyun Ja Kim/Sang Sun Lee/Pa Jong Jung/Min Hyuk Lee
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Abstract
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Purpose: This study was performed to evaluate the effect of dietary factors on the risk of breast cancer in Korean women. Methods: New histologically proven breast cancer cases (n=108) were selected at Hanyang and Soonchunhyang University
Hospitals
in
Seoul. Controls (n=121) were selected from patients in the Departments of Plastic Surgery, General Surgery and Opthalmology at the same hospitals by frequency matching of age and menopausal status. Informations on demographic, reproductive, and
dietary
factors were collected by an interviewer. Food intake was assessed by using food frequency questionnaires. The association of dietary factors with breast cancer risk was analyzed using total nutrient intake and food intake based on menopausal
status.
The statistical analysis was done by using unconditional logistic regression after adjusting for age and other confounding factors. Results: The results were as follows: Breast cancer risk significantly decreased with consumption of the following
nutrients: fiber in postmenopausal women, vit C in postmenopausal and total women, and vit E in premenopausal women. However, neither total energy nor fat intake was associated with development of breast cancer. Grape and pepper intake in
premenopausal
women and kimchi intake in total women were significantly associated with decreasing risk of breast cancer. Overall consumption of vegetables and fruits was associated with decreased breast cancer risk. Conclusion: Consumption of vegetables and
fruits
showed a protective effect in breast cancer risk, but neither the intake of fat nor the intake of protein was associated with breast cancer risk in this study. These findings suggest that the consumption of vegetables, and fruits is a protective
factor.
Further studies with larger numbers of subjects should be conducted to evaluate the association between breast cancer risk and dietary factors.
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KEYWORD
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