Positive Health Online

Abstract

BOHLKE and colleagues, Department of Epidemiology, Harvard School of Public Health, Boston, MA 02115 USA write that although several dietary compounds are hypothesised to have anticarcinogenic properties, the role of specific micronutrients in the development of breast cancer remains unclear. The authors conducted an assessment from a case-control study in Greece regarding intake of vitamins A, C and E and beta-carotene in relation to breast cancer risk .

Background

Methodology

820 women with histologically confirmed breast cancer were compared with 1548 control women. Dietary data were collected via a 115-item semiquantitative food frequency questionnaire and modelled by logistic regression, adjusting for total energy intake and established breast cancer risk factors, as well as mutual adjustment among the micronutrients.

Results

Among premenopausal women, beta-carotene, vitamins C and E were inversely associated with breast cancer risk. However, after mutual adjustment among the three nutrients, only beta-carotene remained significant; odds ratio (OR) for a one-quintile increase in beta-carotene intake was 0.84.

Conclusion

References

Bohlke K et al. Vitamins A, C and E and the risk of breast cancer: results from a case-control study in Greece. British Journal of Cancer 79(1): 23-9. Jan 1999.