Breast Cancer; Conditioning Dietary Risk Factors

Background: Diet itself is the cause of 30-35% of cancers. Among these, Breast Cancer (BC) is the most prevalent cancer in women around the world. Because of the high prevalence, BC imposes a great financial impact on health system. Methods: This study was conducted to determine the nutritional risk factors for breast cancer, and teased out by scrutinizing scientific sources and papers in authentic journals and databases such as scholar.google.com, pubmed.com, sciencedirect.com and Iranian website including sid.ir. Papers published between 2008 and 2015 were collected and reviewed. Results: Daily ethanol consumption more than 10gr is one of the strongest risk factor for developing BC. Moreover, inappropriate diet that leads to obesity, particularly during postmenopausal stage, is considered as a both direct and indirect potential risk factor to develop BC. Elevated intake of total fat and trans fatty acids in cohort studies have been parallel to moderate enhancement of risk of BC developing, while increased intake of omega-3 fatty acids from marine sources have been along with the decreased this risk. High carbohydrate diet and diet rich in high glycemic index carbohydrate, probably result in increased risk for developing BC, whereas vitamin B group such as folate, carotenoids, vitamin D and dietary fiber may cause a drop in the risk of BC development. Conclusions Although the effect of several nutrients on developing BC have been studied, investigating the relationship between dietary patterns and BC etiology, because of the complicated relevancies of nutrients in the diet, could be beneficial.

Keywords:

Breast cancer , Diet , Nutrients , Food pattern