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Cited by 157Nutritional Studies and DietCancer Risks and FactorsGlobal Cancer Incidence and Screening

Dietary patterns and breast cancer risk in Asian American women

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Wu, Anna H, Yu, Mimi C, Tseng, Chiu-Chen, Stanczyk, Frank Z, Pike, Malcolm C·2009·The American Journal of Clinical Nutrition
DOI 10.3945/ajcn.2008.26915
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Abstract

Background The role of diet as a cause of breast cancer in Asian Americans has not been adequately studied. Objective We investigated the association between dietary patterns and breast cancer risk in Asian Americans. Design This population-based case-control study in Los Angeles County compared dietary patterns between 1248 Asian American women with incident breast cancer and 1148 age-, ethnicity-, and neighborhood-matched controls. The relation between dietary patterns and serum concentrations of estrogens, androgens, and sex hormone-binding globulin (SHBG) was investigated in 2172 postmenopausal control women. Results We used a scoring method proposed by Trichopoulou et al (1) and found that adherence to a Mediterranean diet was inversely associated with risk; the odds ratio (OR) was 0.65 (95% CI: 0.44, 0.95) in women with the highest scores (> or = 8; most adherent) compared with those with the lowest scores (0-3; P for trend = 0.009), after adjustment for key covariates. We also used factor analysis and identified 3 dietary patterns (Western-meat/starch, ethnic-meat/starch, and vegetables/soy). In a combined index of the 3 patterns, women who were high consumers of Western and ethnic meat/starch and low consumers of the vegetables/soy diets showed the highest risk (OR: 2.19; 95% CI: 1.40, 3.42; P for trend = 0.0005). SHBG concentrations were 23% lower in women with a high intake of the meat/starch pattern and a low intake of the vegetables/soy pattern than in those with a low intake of the meat/starch pattern and a high intake of the vegetables/soy pattern (P for trend = 0.069). Conclusion Our results suggest that a diet characterized by a low intake of meat/starches and a high intake of legumes is associated with a reduced risk of breast cancer in Asian Americans.

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  • Five of six studies examining soyfood consumption in childhood found higher soy intake (≥1 to ≥4 servings per week) was significantly protective against breast cancer in adulthood.

    “Five of six studies examining the effects of soyfood consumption in childhood found that higher soy intake, ranging from ≥1 to ≥4 servings per week, compared to lower intake, was significantly protective against breast cancer in adulthood [62,71,73,77,78].”

    From Soy, Red Clover, and Isoflavones and Breast Cancer: A Systematic Review (2013) · cites this paper as [78]

    The Mediterranean Diet Score section (page unavailable) reports a significant inverse association between breast cancer risk and high soy intake during adolescence and adult life in this study population. The Statistical analysis section defines higher adolescent intake as at least weekly. The paper does not establish the claimed five-of-six study count, childhood exposure, or range of one to four servings per week. (LLM, conf=0.86)

    Experimental — accuracy not yet measured

  • Among case-control studies reporting odds ratios with confidence intervals, 11 of 19 (58%) showed significant inverse relationships between soy food or protein intake and breast cancer risk.

    “Of the 19 studies, 11 (58%) showed significant inverse relationships between soy food or protein intake and risk of breast cancer [44-46,61,64,71-73,77,78,81].”

    From Soy, Red Clover, and Isoflavones and Breast Cancer: A Systematic Review (2013) · cites this paper as [78]

  • Eight of 12 (67%) studies examining high soy food or protein and six of seven (86%) studies examining high soy isoflavones reported inverse associations between soy and breast cancer risk.

    “Eight of 12 (67%) studies examining high soy food or protein [45,46,61,64,72,77,78,81] and six of seven (86%) studies examining high soy isoflavones [42,43,45,75,77,81] reported inverse associations between soy and breast cancer risk.”

    From Soy, Red Clover, and Isoflavones and Breast Cancer: A Systematic Review (2013) · cites this paper as [78]

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Cited by

Sorted by citations

Authors
Wu, A. H., Yu, M. C., Tseng, C.-C., Stanczyk, F. Z., & Pike, M. C.
Affiliations
University of Southern California (US)
Corresponding author
Wu, Anna H
ORCID
Venue
The American Journal of Clinical Nutrition
Publisher
Elsevier BV
Published
2009-04
Volume
89
Issue
4
Pages
1145-1154
ISSN
0002-9165 (ISSN-L)
DOI
10.3945/ajcn.2008.26915
OpenAlex
W2122285365
Cited by
157
References
0
Citations by year
2026: 1 · 2025: 3 · 2024: 4 · 2023: 2 · 2022: 5 · 2021: 9 · 2020: 11 · 2019: 11 · 2018: 6 · 2017: 8 · 2016: 9 · 2015: 12 · 2014: 14 · 2013: 18 · 2012: 10
FWCI
13.52
Type
journal article
Language
en
Open access
Licence
Locations
  • American Journal of Clinical Nutrition (publishedVersion)
  • PubMed (publishedVersion)
  • eScholarship (California Digital Library) (submittedVersion)
Funders
  • National Institutes of Health (n01cn025403-006)
  • National Cancer Institute (N01-CN-25403)
Topics
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Medicine › Oncology › Cancer Risks and Factors
  • Health Sciences › Medicine › Oncology › Global Cancer Incidence and Screening
Keywords
breast cancer risk, dietary habits, Asian American women, Mediterranean diet, sex hormone-binding globulin, serum estrogen, serum androgens, Fabaceae, postmenopausal women
MeSH terms
Adult, Aged, Androgens, Asia, Asian, Breast Neoplasms, Diet, Estrogens, Factor Analysis, Statistical, Feeding Behavior, Female, Humans, Fabaceae, Meat, Middle Aged, Risk Factors, Sex Hormone-Binding Globulin, Glycine max, Starch, Los Angeles, Confidence Intervals, Odds Ratio, Case-Control Studies

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