Mobarakeh Zahra Sheikhi, Mirzaei Khadijeh, Hatmi Nadia, Ebrahimi Mandana, Dabiran Sohaila, Sotoudeh Gity
Department of Cancer Quality of Life, Breast Cancer Research Center, ACECR, Tehran, Iran E-mail :
Asian Pac J Cancer Prev. 2014;15(21):9543-7. doi: 10.7314/apjcp.2014.15.21.9543.
The aim of this study was to investigate demographic features, dietary habits, and some possible risk factors for being susceptible to breast cancer in Iranian women.
A study of dietary habits and breast cancer was conducted among 53 Iranian women with histological confirmed disease and 40 matched controls. A dietary habits questionnaire was used to evaluate the pattern of selected food intakes. The risk of cancer was analyzed after adjustment for confounding factors. Age, weight, body mass index (BMI), waist circumference, educational status, parity, lactation, marital status, menopause, history of estrogen therapy, and family history of breast disease or cancer were assessed among participants. Special attention was given to the relationship between consumption of high fat meat, milk, yogurt and cheese as well use of frying oils for frying foods, use of olive/liquid oils for cooking, removing fat from meat and poultry, removing chicken skin and not use of mayonnaise as salad dressing and the risk of breast cancer. Moreover, salad, vegetable and fruit consumption, and eating outdoors owere investigated.
Our results revealed significant lower education and higher BMI and waist circumference levels in patients with breast cancer. There was significantly increased breast cancer risk in overweight women in comparison with normal weight (OR=2.91, 95%CI 1.24 to 6.82). High intake of fat dairy products including milk and cheese was found to be a statistically significant factor for increasing breast cancer risk in models adjusting for age, BMI and education. Use of olive/liquid oils for cooking and avoidance of mayonnaise as salad dressing are related to lower risk of breast cancer. The frequency of vegetable and fruit consumption was significantly lower in patients with breast cancer compared to healthy women.
Dietary habits might be risk factors for breast cancer among Iranian women. Adoption of a prudent diet could be an appropriate strategy for preventing breast cancer.
本研究旨在调查伊朗女性的人口统计学特征、饮食习惯以及一些可能易患乳腺癌的危险因素。
对53名经组织学确诊患有乳腺癌的伊朗女性和40名匹配的对照组进行饮食习惯与乳腺癌的研究。使用饮食习惯问卷来评估所选食物的摄入模式。在对混杂因素进行调整后分析癌症风险。在参与者中评估年龄、体重、体重指数（BMI）、腰围、教育程度、产次、哺乳情况、婚姻状况、绝经情况、雌激素治疗史以及乳腺疾病或癌症家族史。特别关注高脂肪肉类、牛奶、酸奶和奶酪的消费与油炸食品所用食用油、烹饪用橄榄油/液体油、去除肉类和家禽脂肪、去除鸡皮以及不使用蛋黄酱作为沙拉酱与乳腺癌风险之间的关系。此外，还调查了沙拉、蔬菜和水果的消费情况以及户外就餐情况。
我们的结果显示，乳腺癌患者的教育程度显著较低，BMI和腰围水平较高。与正常体重女性相比，超重女性患乳腺癌的风险显著增加（OR = 2.91，95%CI 1.24至6.82）。在对年龄、BMI和教育程度进行调整的模型中，发现高摄入包括牛奶和奶酪在内的高脂肪乳制品是增加乳腺癌风险的一个统计学显著因素。使用橄榄油/液体油烹饪以及避免使用蛋黄酱作为沙拉酱与较低的乳腺癌风险相关。与健康女性相比，乳腺癌患者食用蔬菜和水果的频率显著较低。
饮食习惯可能是伊朗女性患乳腺癌的危险因素。采用谨慎的饮食可能是预防乳腺癌的合适策略。
