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REVIEW PAPER
Intake of selected food groups in relation to risk of breast cancer
1
Department of Cancer Prevention, Medical University, Warsaw, Poland
2
Department of Clinical Nutrition, Medical University, Warsaw, Poland
3
Centre of Postgraduate Medical Education, School of Public Health, Warsaw, Poland
Corresponding author
Ann Agric Environ Med. 2022;29(3):342-347
KEYWORDS
TOPICS
Biological agents posing occupational risk in agriculture, forestry, food industry and wood industry and diseases caused by these agents (zoonoses, allergic and immunotoxic diseases)State of the health of rural communities depending on various factors: social factors, accessibility of medical care, etc.
ABSTRACT
Introduction and Objective:
Breast cancer is the most frequently diagnosed malignant neoplasm among women in Poland and worldwide. It is believed that increasing nutritional awareness in this population can significantly reduce the risk of this disease. In addition, the role of nutritional factors is increasingly the subject of extensive epidemiological, observational and clinical studies in this field. Therefore, the aim of this article was to present the current state of knowledge on the impact of selected groups of food products on the risk of developing breast cancer.
Review Methods:
In the process of systematic review sources of medical information were searched in order to identify secondary evidence. Systematic reviews and meta-analyses dated May 1st, 2008 as the cut-off date, present in PubMed, Scopus, Cochrane Library were included. The following key words were included in the recognition/research strategy: breast cancer, risk factors and food groups.
Brief description of the state of knowledge:
The review of the literature shows that a diet is one of the factors influencing the risk of breast cancer incidence. Red and processed meat, sweets and pastries, as well as animal derived fats can be recalled as products having potential carcinogenic action. Fresh fruits and vegetables, legumes, nuts, (whole) grain products and foods rich in omega-3 fatty acids may have a protective effect against cancer.
Conclusions:
Nutrition is one of the environmental factors that can lead to breast cancer formation. Data presented in the article can be useful in everyday clinical practice as well as in direct nutritional care of an oncological patient. Moreover, this evidence can be used to update the nutritional recommendations for breast cancer prevention.
Breast cancer is the most frequently diagnosed malignant neoplasm among women in Poland and worldwide. It is believed that increasing nutritional awareness in this population can significantly reduce the risk of this disease. In addition, the role of nutritional factors is increasingly the subject of extensive epidemiological, observational and clinical studies in this field. Therefore, the aim of this article was to present the current state of knowledge on the impact of selected groups of food products on the risk of developing breast cancer.
Review Methods:
In the process of systematic review sources of medical information were searched in order to identify secondary evidence. Systematic reviews and meta-analyses dated May 1st, 2008 as the cut-off date, present in PubMed, Scopus, Cochrane Library were included. The following key words were included in the recognition/research strategy: breast cancer, risk factors and food groups.
Brief description of the state of knowledge:
The review of the literature shows that a diet is one of the factors influencing the risk of breast cancer incidence. Red and processed meat, sweets and pastries, as well as animal derived fats can be recalled as products having potential carcinogenic action. Fresh fruits and vegetables, legumes, nuts, (whole) grain products and foods rich in omega-3 fatty acids may have a protective effect against cancer.
Conclusions:
Nutrition is one of the environmental factors that can lead to breast cancer formation. Data presented in the article can be useful in everyday clinical practice as well as in direct nutritional care of an oncological patient. Moreover, this evidence can be used to update the nutritional recommendations for breast cancer prevention.
FUNDING
The study was carried out as part of the Young Researcher 10/Z/MBM/N/21 Project financed by a subsidy allocated to science obtained by the Medical University of Warsaw.
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