Modification of Food Consumption, Reduction of Breast Cancer: A Review Study

Document Type : Review Article

Authors

1 PhD Student, Student Research Office, School of Nursing and Midwifery, Shahid Beheshti University of Medical Sciences, Tehran, Iran

2 Professor, Department of Clinical Nutrition, School of Nutrition and Food Technology AND Nutrition Research Center, Institute of Endocrinology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Abstract

Background: Breast cancer is the most common cancer in women worldwide. Breast cancer can involve patients, family and community from different dimensions and imposes significant economic burden on the health system and communities. Several risk factors for breast cancer are stated from which some are modifiable. Prevention is always focused towards factors that are changing including nutrients types. This review study investigates the relationship between diet and breast cancer in women.Methods: First, English and Persian language documents were searched based on keywords associated with food consumption and breast cancer. The results were limited to published articles from 2000 to 2015. The manual search was done on research projects and textbooks.Findings: Of 503 obtained articles, 119 were studied which related to various food consumption and breast cancer and only 48 articles were used in this study. In general, most findings suggest that food intake and dietary modification can reduce the incidence of breast cancer.Conclusion: Regarding the increasing prevalence of breast cancer in the world and the effects of food on it, appropriate nutrition patterns with emphasis on reducing breast cancer are recommend and considered in global and national policy and planning.

Keywords

References

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Journal of Isfahan Medical School
Volume 34, Issue 386 - Serial Number 386
May and June 2016
Pages 683-691

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History

  • Receive Date: 02 June 2016
  • Revise Date: 01 November 2024
  • Accept Date: 06 April 2022

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