<<snip>>
reductions in animal-derived iron and fat consumption have the
potential to reduce breast cancer risk
<<snip>>
Breast Cancer Res Treat. 2007 Mar 13; [Epub ahead of print]Dietary
animal-derived iron and fat intake and breast cancer risk in the
Shanghai Breast Cancer Study.Kallianpur AR, Lee SA, Gao YT, Lu W,
Zheng Y, Ruan ZX, Dai Q, Gu K, Shu XO, Zheng W.
Division of General Internal Medicine and Public Health, Center for
Health Services Research, TN Valley Health Systems VA Medical Center
and Nashville VA GRECC, Vanderbilt University School of Medicine,
Nashville, TN, 37212, USA.
BACKGROUND: Dietary fats and other constituents have been studied
extensively in relation to breast cancer risk. Iron, an essential
micronutrient with pro-oxidant properties, has received little
attention, and specific fats may augment its toxicity. We investigated
the effects of iron and fats from various food sources on the risk of
breast cancer. METHODS: Participants in a population-based case-
control study, 3,452 breast cancer cases, and 3,474 age-frequency-
matched controls, completed in-person interviews, including a detailed
food-frequency questionnaire. Plant- and animal-derived iron and fat
intakes were derived from dietary intake data and food composition
tables. Unconditional logistic regression models were used to study
the independent and interactive effects of different forms of iron and
fats on breast cancer risk. RESULTS: Animal-derived (largely heme)
iron intake was positively associated with breast cancer risk (P
(trend) < 0.01; OR = 1.49 in the highest vs. lowest quartile, 95%
confidence interval [CI] 1.25-1.78) after adjustment for known risk
factors, antioxidant vitamin and isoflavone intake, and vitamin
supplement use. The effect of animal-derived iron was similar in pre-
and postmenopausal women. Intake of animal-derived fats was also
associated with increased risk (adjusted OR = 1.34, 95% CI 1.14-1.58),
particularly after menopause. A significant interaction between iron
and fat from animal sources was observed (P < 0.01). CONCLUSIONS: A
high intake of animal-derived (heme) iron may be associated with an
increased risk of primary breast cancer in Chinese women, and
saturated and mono-unsaturated fats that are also derived from animal
sources may augment this effect. Combined reductions in animal-derived
iron and fat consumption have the potential to reduce breast cancer
risk.
PMID: 17431764 [PubMed - as supplied by publisher]
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