Maryam Gholamalizadeh - Students Research Committee, Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Azadeh Golshani - Students Research Committee, National Nutrition and Food Technology Research Institute, faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Saeid Doaei - Ph.D of nutrition, National Nutrition and Food Technology Research Institute, faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Introduction & Aim: The relationship between dietary intake and breast cancer risk is well established in recent studies. However, the details of this association are ambiguous. This study aimed to investigate of the link between high sucrose diets with breast cancer risk in Iranian women. Methods: 80 women with breast cancer (case group) and 100 healthy women (control group) have participated in this study. The food intake of subjects was assessed with validated food frequency questionnaire (FFQ).Results: The amounts of sucrose intake was higher than recommendation in case group. Also, sucrose intake in subjects with breast cancer was significantly higher than healthy women (P<0.05). Conclusion: High sucrose intake was associated with breast cancer risk. Future studies can explain the existing mechanisms.