Dietary factors modify post-menopausal breast cancer risk: a case-control study from Turkish Cypriot population
DOI:
https://doi.org/10.15419/bmrat.v4i03.155Keywords:
Breast cancer, Dietary factors, North Cyprus, Odds ratioAbstract
Background: Being potentially modifiable risk factor of breast malignancy, the role of diet in the development of breast cancer (BC) is of great concern. As up to 40 % of cancers can be prevented through dietary strategies; therefore, this case-control study is conducted with the aim to investigate the effects of frequently used dietary factors and postmenopausal BC risk in Turkish Cypriot population. Material and method: Total 786 postmenopausal women including 401 histologically confirmed BC cases and 385 control, recruited from two hospitals i.e. Near East Hospital and Doctor Burhan Nalbantoglu State Hospital Nicosia, Turkish Republic of Northern Cyprus, between the month of July to December 2016. A standardized interview procedure is used and the information is collected using a structured questionnaire from participants after giving informed consent form. For data analysis, SPSS version 20 software is used. Age-adjusted odds ratios (OD) and 95% confidence interval (CI) were calculated by logistic regression before and after adjusting for potential confounding effects of other factors. Results: The multivariable adjusted model confirmed a 3-fold increased BC risk with daily oil use of ≥ 40 mL (OR = 3.22, 95%CI 2.01-5.17, p<0.001). And 4.1-fold increased risk was associated with 4 to 6 daily servings of sugar intake (OR = 4.19, 95%CI 1.79-9.80, p = 0.001), this risk increased to 7.5-folds (OR = 7.5, 95%CI 3.25-17.32, p<0.001) when the consumption of sugar was increased to > 6 servings per day. Daily 1 to 2-liter water intake was associated with 64% decreased BC risk (OR = 0.36, 95%CI 0.20-0.63, p = 0.001). While, no significant association were observed between consumption of full-fat dairy products (FFDP), olive oil, coffee intake and BC risk. Interestingly, daily 3 or more cups of tea intake were associated with 54% decreased risk of BC (OR = 0.46, 95% CI 0.22-0.98, p = 0.043). Conclusion: The study suggests that the risk of BC can be reduced by limiting the consumption of oil and sugar and increasing daily water intake more than a liter.
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