DIETARY FACTORS AND BREAST-CANCER RISK IN VAUD, SWITZERLAND

被引:128
作者
LEVI, F
LAVECCHIA, C
GULIE, C
NEGRI, E
机构
[1] UNIV LAUSANNE, INST MED SOCIALE & PREVENT, CH-1005 LAUSANNE, SWITZERLAND
[2] MARIO NEGRI INST PHARMACOL RES, I-20157 MILAN, ITALY
来源
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL | 1993年 / 19卷 / 03期
关键词
D O I
10.1080/01635589309514263
中图分类号
R73 [肿瘤学];
学科分类号
100214 ;
摘要
The relationship between dietary factors and the risk of breast cancer was investigated in a case-control study conducted in the Canton of Vaud, Switzerland as a pilot phase for a larger cooperative study within the SEARCH Programme of the International Agency for Research on Cancer (Lyon, France). A total of 107 incident, histologically confirmed cases of breast cancer and 318 controls admitted to hospital for acute, nonhormone-related, gynecological, metabolic, or neoplastic disorders were interviewed Significant direct trends in risk were observed with total energy intake [relative risk (RR) for highest vs. lowest intake tertile = 1.9] and, after allowance for energy intake, with frequency of consumption of various types of meat (RR = 2.1 for the highest tertile), cheese (RR = 2.7), and alcohol (RR = 2.1). Significant protections, on the order of 40-60% reductions for the highest vs. lowest consumption tertile, were conferred by total green vegetable consumption, selected types of vegetables and fruits (cucumbers, onions, pears), and a summary index of beta-carotene intake (RR = 0.4 for highest consumption tertile). Thus the present study confirmed the existence of an unfavorable dietary pattern for breast cancer risk (characterized by high-calorie, selected sources of animal fat and alcohol intake). Moreover, a significant protection could be gained by consuming a diet rich in vegetables and perhaps fruits.
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页码:327 / 335
页数:9
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