Via practica 5/2023

Nutrition and breast cancer

Breast cancer (BC) is the world’s second most common malignancy and also the most common malignancy in women. Adherence to the principles of healthy lifestyle, including successful control of body weight and high-quality diet, reduces the risk of developing BC and improves the prognosis of patients with BC. Obesity is an important link between malnutrition and BC. The strongest evidence of the impact of diet and nutrition on BC is actually available for vegetables, carotenoid-containing foods, dairy products, calcium-rich foods, soy and soy products, and alcohol consumption. Consumption of non-starch vegetables and fruits, as well as foods containing carotenoids and fiber reduces the risk of BC. Consumption of unprocessed red meat is associated with a 6% increase in BC risk, while consumption of processed meat increases the risk of BC by 9%. Processed meat increases the risk of BC and, above all, it increases the risk of colorectal cancer (CRC). Dairy products - especially low-fat types - reduce the risk of premenopausal BC and a calcium-rich diet reduces the risk of both premenopausal and postmenopausal BC. High-fat diets are usually associated with an increased risk of BC. Data on the relationship between carbohydrates, the glycaemic index and the overall risk of BC are still slightly contradictory and unconvincing. For soy and soy foods, a protective effect was observed only in the Asian population. The risky relationship of these foods in relation to BC has not been confirmed. Evidence of the protective effect of soy and soy foods in relation to BC is currently considered limited. Alcohol consumption convincingly increases the risk of both postmenopausal and premenopausal BC. At present, it is recommended to follow the general principles of a healthy diet, maintain optimal body weight, have regular and reasonably intense physical activity, and avoid a sedentary lifestyle.

Keywords: breast cancer, lifestyle, prevention, nutrition, protective factors, risk factors, obesity