Dietary intake and breast cancer risk in black South African women: the South African Breast Cancer study

• Type of Material: Article
• Authors: Inarie Jacobs, North-West University; Christine Taljaard-Krugell, North-West University; Cristian Ricci, North-West University; Hester Vorster, North-West University; Sabina Rinaldi, International Agency for Research on Cancer; Herbert Cubasch, University of Witwatersrand; Ria Laubscher, South African Medical Research Council; Maureen Joffe, University of Witwatersrand; Tertia van Zyl, North-West University; Shane Anthony Norris, Emory University; Isabelle Romieu, Emory University
• Language: English
• Date: 2019-03-14
• Publisher: Cambridge University Press (CUP): PDF allowed
• Publication Version: Final Published Version
• Copyright Statement: © The Authors 2019
• License: Creative Commons Attribution 4.0 International
• Final Published Version (URL): http://dx.doi.org/10.1017/S0007114518003744
• Title of Journal or Parent Work: British Journal of Nutrition
• ISSN: 0007-1145
• Volume: 121
• Issue: 5
• Start Page: 591
• End Page: 600
• Grant/Funding Information: This study was supported by a research grant secured from the WCRF, international grant number 2012/591. T
• Keywords: TRANSITION; CONSUMPTION; Science & Technology; Breast cancer; PROCESSED MEAT INTAKE; Dietary intake; South Africa; POPULATION; RED; Nutrition & Dietetics; PATTERNS; OBESITY; VALIDATION; Black women; Life Sciences & Biomedicine; HEALTH; FOOD COMPOSITION
• Research Categories: Health Sciences, Public Health; Health Sciences, Nutrition; Health Sciences, Oncology

Abstract

Incidence rates of breast cancer (BC) are increasing in South Africa. The aim of this study was to investigate the association between dietary intake and BC risk in black South African women. The study population included 396 BC cases and 396 population-based controls matched on age and residence, participating in the South African Breast Cancer study. Diet was assessed using a validated quantified FFQ from which twelve energy-adjusted food groups were formed and analysed. OR were estimated using conditional logistic regressions, adjusted for confounding factors, comparing highest v. lowest median intake. Fresh fruit consumption showed an inverse association with BC risk (OR=0·3, 95 % CI 0·12, 0·80) in premenopausal women, whilst red and organ meat consumption showed an overall inverse association with BC risk (OR=0·6, 95 % CI 0·49, 0·94 and OR=0·6, 95 % CI 0·47, 0·91). Savoury food consumption (sauces, soups and snacks) were positively associated with BC risk in postmenopausal women (OR=2·1, 95 % CI 1·15, 4·07). Oestrogen receptor-positive stratification showed an inverse association with BC risk and consumption of nuts and seeds (OR=0·2, 95 % CI 0·58, 0·86). Based on these results, it is recommended that black South African women follow a diet with more fruit and vegetables together with a decreased consumption of less energy-dense, micronutrient-poor foods such as savoury foods. More research is necessary to investigate the association between BC risk and red and organ meat consumption. Affordable and practical methods regarding these recommendations should be implemented within health intervention strategies.