Breast cancer - Analysis of the selected risk factors.

UNLABELLED

Epidemiological research for decades has focused on identifying the impact of environmental and genetic factors on the incidence of cancer. Aim of this study was to select the risk factors responsible for the increase or decrease in the odds ratio of developing breast cancer in women.

MATERIALS AND METHODS

The study included healthy women with correct outcome in both subjective and objective examinations conducted by a specialist as well as women diagnosed with breast cancer on basis of histopathological examination. A total of 762 women aged 21-84 years were included into the research.

RESULTS

The consumption of whole meal bread reduces the risk of breast cancer (OR = 0.30; 95% CI 0.12-0.77). The respondents consuming 100 grams of red meat such as veal, pork, and mutton a day, have the risk of developing cancer thrice as high (OR = 3.34; 95% CI 0.43-25.97). Women consuming one milk product a day in amount of 125 grams have the risk decreased (OR = 0.58; 95% CI 0.30 -1.11), compared to women not consuming dairy products at all.

CONCLUSIONS

A diet rich in fruit, vegetables, and whole grains with limited consumption of red meat and the elimination of popular fast food such as fries and chips should be introduced to reduce the risk of developing breast cancer. Consumption of pasta with a low glycemic index, especially soy and whole wheat pasta in amount of 100 grams per day is advisable.