Association between dietary factors and breast cancer risk: a matched case-control study in Vietnam.

Do, TM; Nguyen, QHN; Le, NHD; Nguyen, HD; Phung, AHT; Tran, TS; Nguyen, TV; Ho-Pham, LT

Association between dietary factors and breast cancer risk: a matched case-control study in Vietnam.

Do, TM Nguyen, QHN Le, NHD Nguyen, HD Phung, AHT Tran, TS Nguyen, TV Ho-Pham, LT

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Publisher:: Springer Nature
Publication Type:: Journal Article
Citation:: BMC Cancer, 2024, 24, (1), pp. 1224
Issue Date:: 2024-10-03

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Field	Value	Language
dc.contributor.author	Do, TM
dc.contributor.author	Nguyen, QHN
dc.contributor.author	Le, NHD
dc.contributor.author	Nguyen, HD
dc.contributor.author	Phung, AHT
dc.contributor.author	Tran, TS
dc.contributor.author	Nguyen, TV
dc.contributor.author	Ho-Pham, LT
dc.date.accessioned	2024-11-16T21:25:24Z
dc.date.available	2024-09-09
dc.date.available	2024-11-16T21:25:24Z
dc.date.issued	2024-10-03
dc.identifier.citation	BMC Cancer, 2024, 24, (1), pp. 1224
dc.identifier.issn	1471-2407
dc.identifier.issn	1471-2407
dc.identifier.uri	http://hdl.handle.net/10453/181933
dc.description.abstract	BACKGROUND: The role of diet in breast cancer prevention is controversial and limited in low-middle-income countries (LMICs). This study aimed to investigate the association between different dietary factors and breast cancer risk in Vietnamese women. METHODS: Three hundred seventy newly histologically confirmed breast cancer cases and 370 controls matched by 5-year age from September 2019 to March 2020 in Ho Chi Minh City were recorded dietary intake using a validated food frequency questionnaire. Odds ratios (OR) and 95% confidence intervals (95% CI) were evaluated using conditional logistic regression and adjusted with potential confounders. RESULTS: Compared to the lowest quartile of intake, we found that the highest intake of vegetables, fruit, soybean products, coffee, and egg significantly decreased breast cancer risk, including dark green vegetables (OR 0.46, 95% CI 0.27-0.78, ptrend=0.022), legumes (OR 0.19, 95% CI 0.08-0.44, ptrend <0.001), starchy vegetables (OR 0.37, 95% CI 0.21-0.66, ptrend=0.003), other vegetables (OR 0.46, 95% CI 0.28-0.77, ptrend=0.106), fruits (OR 0.44, 95% CI 0.26-0.74, ptrend <0.001), soybean product (OR 0.45, 95% CI 0.24-0.86, ptrend=0.311), coffee (OR 0.47, 95% CI 0.23-0.95, ptrend 0.004), and egg (OR 0.4, 95% CI 0.23-0.71, ptrend=0.002). CONCLUSION: Greater consumption of vegetables, fruit, soybean products, coffee, and eggs is associated with a lower risk of breast cancer. This study provides evidence of breast cancer prevention by increasing the intake of these dietary groups, especially in LMICs.
dc.format	Electronic
dc.language	eng
dc.publisher	Springer Nature
dc.relation.ispartof	BMC Cancer
dc.relation.isbasedon	10.1186/s12885-024-12918-y
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	1112 Oncology and Carcinogenesis, 1117 Public Health and Health Services
dc.subject.classification	Oncology & Carcinogenesis
dc.subject.classification	3211 Oncology and carcinogenesis
dc.subject.classification	4202 Epidemiology
dc.subject.mesh	Humans
dc.subject.mesh	Female
dc.subject.mesh	Breast Neoplasms
dc.subject.mesh	Case-Control Studies
dc.subject.mesh	Vietnam
dc.subject.mesh	Middle Aged
dc.subject.mesh	Diet
dc.subject.mesh	Adult
dc.subject.mesh	Risk Factors
dc.subject.mesh	Vegetables
dc.subject.mesh	Aged
dc.subject.mesh	Fruit
dc.subject.mesh	Odds Ratio
dc.subject.mesh	Feeding Behavior
dc.subject.mesh	Humans
dc.subject.mesh	Fruit
dc.subject.mesh	Vegetables
dc.subject.mesh	Breast Neoplasms
dc.subject.mesh	Diet
dc.subject.mesh	Odds Ratio
dc.subject.mesh	Risk Factors
dc.subject.mesh	Case-Control Studies
dc.subject.mesh	Feeding Behavior
dc.subject.mesh	Adult
dc.subject.mesh	Aged
dc.subject.mesh	Middle Aged
dc.subject.mesh	Vietnam
dc.subject.mesh	Female
dc.subject.mesh	Humans
dc.subject.mesh	Female
dc.subject.mesh	Breast Neoplasms
dc.subject.mesh	Case-Control Studies
dc.subject.mesh	Vietnam
dc.subject.mesh	Middle Aged
dc.subject.mesh	Diet
dc.subject.mesh	Adult
dc.subject.mesh	Risk Factors
dc.subject.mesh	Vegetables
dc.subject.mesh	Aged
dc.subject.mesh	Fruit
dc.subject.mesh	Odds Ratio
dc.subject.mesh	Feeding Behavior
dc.title	Association between dietary factors and breast cancer risk: a matched case-control study in Vietnam.
dc.type	Journal Article
utslib.citation.volume	24
utslib.location.activity	England
utslib.for	1112 Oncology and Carcinogenesis
utslib.for	1117 Public Health and Health Services
pubs.organisational-group	University of Technology Sydney
pubs.organisational-group	University of Technology Sydney/Faculty of Engineering and Information Technology
pubs.organisational-group	University of Technology Sydney/Faculty of Engineering and Information Technology/School of Biomedical Engineering
pubs.organisational-group	University of Technology Sydney/UTS Groups
pubs.organisational-group	University of Technology Sydney/UTS Groups/UTS Ageing Research Collaborative (UARC)
pubs.organisational-group	University of Technology Sydney/UTS Groups/Centre for Health Technologies (CHT)
utslib.copyright.status	open_access	*
dc.rights.license	This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND 4.0). To view a copy of this license, visit https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.date.updated	2024-11-16T21:25:22Z
pubs.issue	1
pubs.publication-status	Published online
pubs.volume	24
utslib.citation.issue	1

Abstract:

BACKGROUND: The role of diet in breast cancer prevention is controversial and limited in low-middle-income countries (LMICs). This study aimed to investigate the association between different dietary factors and breast cancer risk in Vietnamese women. METHODS: Three hundred seventy newly histologically confirmed breast cancer cases and 370 controls matched by 5-year age from September 2019 to March 2020 in Ho Chi Minh City were recorded dietary intake using a validated food frequency questionnaire. Odds ratios (OR) and 95% confidence intervals (95% CI) were evaluated using conditional logistic regression and adjusted with potential confounders. RESULTS: Compared to the lowest quartile of intake, we found that the highest intake of vegetables, fruit, soybean products, coffee, and egg significantly decreased breast cancer risk, including dark green vegetables (OR 0.46, 95% CI 0.27-0.78, ptrend=0.022), legumes (OR 0.19, 95% CI 0.08-0.44, ptrend <0.001), starchy vegetables (OR 0.37, 95% CI 0.21-0.66, ptrend=0.003), other vegetables (OR 0.46, 95% CI 0.28-0.77, ptrend=0.106), fruits (OR 0.44, 95% CI 0.26-0.74, ptrend <0.001), soybean product (OR 0.45, 95% CI 0.24-0.86, ptrend=0.311), coffee (OR 0.47, 95% CI 0.23-0.95, ptrend 0.004), and egg (OR 0.4, 95% CI 0.23-0.71, ptrend=0.002). CONCLUSION: Greater consumption of vegetables, fruit, soybean products, coffee, and eggs is associated with a lower risk of breast cancer. This study provides evidence of breast cancer prevention by increasing the intake of these dietary groups, especially in LMICs.

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http://hdl.handle.net/10453/181933