FOOD CONSUMPTION AND BREAST CANCER: A REVIEW

Abstract

Breast cancer is the second most frequent malignancy worldwide and the most frequent in women.  The incidence varies among countries and different geographic regions, a finding that suggests an influence of environmental and lifestyle-related factors on its etiology.  Among these factors, diet and food intake must be considered.  A bibliographic review of recent publications about the relationship of breast cancer with some nutrients, fibres, flavonoids and food groups was made.  Although the results are controversial and variable according to study design and location, there is a trend toward greater breast cancer risk and red and/or fried meat intake.  Fruit, vegetables, vitamins E and C, carotenoids, dairy products, soya-based products and polyunsaturated fats are probably protective, the latter chiefly for post-menopausal women.  Adequate nutrition is believed to contribute to breast cancer prevention.

Keywords: breast neoplasms, food consumption, nutrients, public health.