Re: Red Meat NO GOOD, Veggies no protection.... NOW WHAT?

From: BoB (biochem_at_biochemistryofbeauty.com)
Date: 01/19/05 

Date: Wed, 19 Jan 2005 13:45:35 GMT

Juhana Harju wrote:

>>http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=468678
>
>
> I would be delighted to announce that eating more vegetables and fruits
> would prevent breast cancer but look at this excerpt from the study
> above:
>
> "Inverse associations between intakes of fruits and vegetables and
> breast cancer risk have been reported in a notably large number of
> case-control studies [90]. However, in the pooled analysis of eight
> large prospective studies (7377 cases among 351,825 women), only weak
> and nonsignificant associations were seen with increasing consumption of
> fruit and vegetables [91]. Comparing highest with lowest quartiles, RRs
> were 0.93 (95% CI = 0.86-1.00) for total fruits, 0.96 (0.89-1.04) for
> total vegetables, and 0.93 (0.86-1.00) for total fruits plus vegetables.
> A thorough search among specific fruits and vegetables and botanical
> groups did not reveal any significant associations.

The vegetables probably have to be raw. Many studies show a null effect
for cooked vegetables, but protective effect for raw non-starchy
vegetables.
Also I suspect that the consumption in the highest quartile or quintile
in the
null effect studies is not high enough.

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Cancer Epidemiol Biomarkers Prev. 2004 Sep;13(9):1422-35.

Raw versus cooked vegetables and cancer risk.

Link LB, Potter JD.

Cancer Epidemiology, Mailman School of Public Health, Columbia
University, New
York, New York 10032, USA. lbl10@columbia.edu

This review of the medical literature from 1994 to 2003 summarizes the
relationship between raw and cooked vegetables and cancer risk and examines
whether they may affect cancer risk differently. Twenty-eight studies
examined
the relationship between raw and cooked vegetables and risk for various
cancers.
Twenty-one studies assessed raw, but not cooked, vegetables and cancer
risk. The
majority of these assessed risk of oral, pharyngeal, laryngeal, esophageal,
lung, gastric, and colorectal cancers. Most showed that vegetables, raw or
cooked, were inversely related to these cancers. However, more consistent
results were found for oral, pharyngeal, laryngeal, esophageal, and gastric
cancers. Nine of the 11 studies of raw and cooked vegetables showed
statistically significant inverse relationships of these cancers with raw
vegetables, but only 4 with cooked vegetables. The few studies of
breast, lung,
and colorectal cancers also suggested an inverse relationship with both
raw and
cooked vegetables, but these results were less consistent. In the two
studies of
prostate cancer, there was no association with either raw or cooked
vegetables.
One of two bladder cancer studies found an inverse relationship with
cooked, but
not raw, vegetables. Possible mechanisms by which cooking affects the
relationship between vegetables and cancer risk include changes in
availability
of some nutrients, destruction of digestive enzymes, and alteration of the
structure and digestibility of food. Both raw and cooked vegetable
consumption
are inversely related to epithelial cancers, particularly those of the upper
gastrointestinal tract, and possibly breast cancer; however, these
relationships
may be stronger for raw vegetables than cooked vegetables.

PMID: 15342442 [PubMed - in process]

Cancer Epidemiol Biomarkers Prev. 2004 Apr;13(4):567-72.

Dietary patterns and risk of breast cancer in the ORDET cohort.

Sieri S, Krogh V, Pala V, Muti P, Micheli A, Evangelista A, Tagliabue G,
Berrino
F.

Unita Operativa di Epidemiologia, Istituto Nazionale Tumori, Via G.
Venezian 1,
20133 Milan, Italy. sieri@istitutotumori.mi.it

The aim of this study was to evaluate the association between dietary
patterns
and risk of developing breast cancer in an Italian cohort. Women
volunteers were
recruited from 1987 to 1992 from residents in Varese province, northern
Italy,
an area covered by a cancer registry. Participants completed a
semiquantitative
food frequency questionnaire, and anthropometric and other data were
collected
systematically. Using nutritional data from 8984 women with an average
follow up
of 9.5 years and 207 incident cases of breast cancer, we conducted an
exploratory factor analysis to identify major dietary patterns. Four dietary
patterns, which explained 30% of the variance, emerged: salad vegetables
(mainly
consisting of raw vegetables and olive oil); western (mainly consisting of
potatoes, red meat, eggs and butter); canteen (pasta and tomato sauce); and
prudent (cooked vegetables, pulses, and fish, with negative loading on
wines and
spirits). After adjustment for potential confounders, only the salad
vegetables
pattern was associated with significantly lower (34-35%) breast cancer
incidence
(RR = 0.66, CI(95%) = 0.47+/-0.95 comparing highest with lowest tertile)
with a
significant linear trend (P = 0.016). Women with body mass index <25 had
an even
greater risk reduction in the highest tertile of the salad vegetables
pattern
(>50% less risk than the lowest tertile, RR = 0.39, CI(95%) = 0.22-0.69)
with a
significant trend (P = 0.001); whereas women with body mass index > or
=25 had
no protective effect for the consumption of salad vegetables. These findings
suggest that a diet rich in raw vegetables and olive oil protects
against breast
cancer.

PMID: 15066921 [PubMed - in process]

Nutr Cancer. 2003;46(2):131-7.

Raw and cooked vegetables, fruits, selected micronutrients, and breast
cancer
risk: a case-control study in Germany.

Adzersen KH, Jess P, Freivogel KW, Gerhard I, Bastert G.

Department of Gynecological Endocrinology and Reproductive Medicine, Women's
Hospital, University of Heidelberg, Germany.
karl-heinrich_adzersen@med.uni-heidelberg.de

In 1998-2000, a case-control study of breast cancer was conducted in
Heidelberg,
Germany. Three hundred ten consecutively recruited cases with primary breast
cancer were matched according to 10-yr age groups to 353 controls with
conditions unrelated to diet or endocrine disorders. Intake of raw
vegetables,
total vegetables, and whole-grain products was inversely associated with
breast
cancer risk (highest vs. lowest quartile adjusted odds ratio [OR] 0.51, 95%
confidence interval [CI] 0.31-0.84; OR = 0.62, 95% CI = 0.38-1.02; and OR =
0.57; 95% CI = 0.34-0.95, respectively). Also, high intake of some selected
vitamins and minerals possessing putative DNA-stabilizing properties
displayed
significant inverse risk associations. Adjusted ORs were as follows:
vitamin C
(OR = 0.49, 95% CI = 0.2-0.88), folate equivalents (OR = 0.47, 95% CI =
0.25-0.88), b-carotene (OR = 0.46, 95% CI = 0.27-0.80), zinc (OR = 0.35,
95% CI
= 0.15-0.78), and copper (OR = 0.51, 95% CI = 0.31-1.03). In contrast, no
significant association with risk was seen for an increased intake of
fruits,
cooked vegetables, fiber, calcium, manganese, or iron. In this population of
German women, components of raw vegetables and some micronutrients appear to
decrease breast cancer risk.

PMID: 14690788 [PubMed - indexed for MEDLINE]

Ann Oncol. 1999;10 Suppl 6:61-3.

The role of energy and fat in cancers of the breast and colon-rectum in a
southern European population.

Franceschi S, Favero A.

Servizio di Epidemiologia, Centro di Riferimento Oncologico, Aviano, Italy.
franceschis@ets.it

BACKGROUND: Several uncertainties remain with respect to the role of
intake of
fat and/or total energy in the etiology of cancer of the breast and
colon-rectum. PATIENTS AND METHODS: Between 1991 and 1996, 2569 women with
incident breast cancer (median age: 55 years), 1953 subjects with cancer
of the
colon-rectum (median age = 62), and 5155 hospital controls were
interviewed in
six Italian areas. The validated food frequency questionnaire included
questions
on 78 foods and recipes and specific questions on individual fat intake
pattern.
RESULTS: Significant trends of increasing breast and colorectal cancer
risk with
increasing intake emerged for bread and pasta, pork and processed meats and
potatoes (breast cancer only), cakes and desserts (colon-rectum cancers
only),
and refined sugar. Most vegetables were inversely associated with cancer
of the
colon and rectum, whereas only carrots and raw vegetables seemed to
lower breast
cancer risk. High fruit intake was associated only with a reduction of
rectal
cancer. Total energy intake was directly associated with all cancer
sites. Among
macronutrients, high intake of starch and saturated fat seemed to lead to an
increase of cancer risk. High intakes of polyunsaturated fatty acids
(chiefly
derived from olive oil and seed oils) were protective. Among micronutrients,
beta-carotene, vitamin E, and calcium showed inverse associations with
breast
and colorectal cancer risk. CONCLUSIONS: An excess of energy intake,
particularly from refined bread and pasta, can be an unfavourable
feature of the
Mediterranean diet, in the presence of a sedentary lifestyle.

PMID: 10676554 [PubMed - indexed for MEDLINE]

Biomed Pharmacother. 1998;52(3):109-15.

Diet and risk of breast cancer: major findings from an Italian case-control
study.

Favero A, Parpinel M, Franceschi S.

Servizio di Epidemiologia, Centro di Riferimento Oncologico, Aviano, PN,
Italy.

A large case-control study (2,569 women with breast cancer and 2,588 control
women) carried out in Italy between 1991 and 1994 permits elucidation of
breast
cancer risk in relation to dietary patterns in a southern European
population.
Major findings include direct associations with the intake of bread and
cereal
dishes, sugar, and pork meat, and inverse associations with the intake of
vegetable oils, raw vegetables, fish, beta-carotene, vitamin E, and calcium.

PMID: 9755803 [PubMed - indexed for MEDLINE]

Epidemiology. 1998 May;9(3):338-41.

Role of different types of vegetables and fruit in the prevention of
cancer of
the colon, rectum, and breast.

Franceschi S, Parpinel M, La Vecchia C, Favero A, Talamini R, Negri E.

Servizio di Epidemiologia, Centro di Riferimento Oncologico, Aviano
(PN), Italy.

We compared the effect of 26 types or groups of vegetables and fruit on
the risk
of cancer using data from two case-control studies that included 1,225
cases of
cancer of the colon, 728 cases of cancer of the rectum, 2,569 cases of
cancer of
the breast, and 5,155 hospital controls interviewed between 1991 and
1996 in six
Italian areas. Most vegetables were inversely associated with cancer of the
colon and rectum, whereas only carrots and raw vegetables lowered breast
cancer
risk. High fruit intake was associated only with a reduction of rectal
cancer.
Different contents of sugar, fiber, carotenoids, and folic acid in fruits vs
vegetables plus the concurrent consumption of oil with vegetables may partly
explain these findings.

PMID: 9583427 [PubMed - indexed for MEDLINE]

Nutr Cancer. 1997;28(3):258-63.

Intake of selected foods and nutrients and breast cancer risk: an age- and
menopause-specific analysis.

Braga C, La Vecchia C, Negri E, Franceschi S, Parpinel M.

Istituto di Ricerche Farmacologiche Mario Negri, Milan, Italy.

The relationship between selected foods and nutrients and breast cancer
risk was
investigated in strata of age and menopausal status using data from a
case-control study on breast cancer conducted between June 1991 and
April 1994
in six Italian areas. Cases were 2,569 women with histologically confirmed
incident breast cancer admitted to the major teaching and general
hospitals of
the study areas; controls were 2,588 women with no history of cancer
admitted to
hospitals in the same catchment area as cases for acute, nonneoplastic,
nongynecological conditions unrelated to hormonal or digestive tract
diseases or
to long-term modifications of diet. Dietary habits were investigated using a
validated food frequency questionnaire, including 78 foods or food
groups. Among
food groups, bread was directly and significantly related to breast
cancer risk
in older women and, consequently, in postmenopause, whereas the protection
conferred by fish consumption was stronger in postmenopause and that
exerted by
raw vegetables was stronger in premenopause. Among nutrients,
unsaturated fatty
acids were inversely related to breast cancer risk, the association being
stronger in postmenopausal and elderly women. The pattern was similar
for total
fats. For starch, available carbohydrates, and total proteins, no
heterogeneity
emerged across strata of age and menopausal status. Among micronutrients,
protection diminished with increasing age for beta-carotene and calcium,
whereas
no heterogeneity emerged for vitamin E. Thus this age-specific analysis
of the
largest investigation to date on diet and breast cancer did not show any
consistent pattern of breast cancer risk in relation to selected dietary
factors
across strata of age and menopausal status.

PMID: 9343834 [PubMed - indexed for MEDLINE]

Lancet. 1996 May 18;347(9012):1351-6.

Comment in:
     Lancet. 1996 Jul 13;348(9020):137-8.
     Lancet. 1996 Jul 13;348(9020):137; author reply 138.
     Lancet. 1996 May 18;347(9012):1346.

Intake of macronutrients and risk of breast cancer.

Franceschi S, Favero A, Decarli A, Negri E, La Vecchia C, Ferraroni M,
Russo A,
Salvini S, Amadori D, Conti E, et al.

Servizio di Epidemiologia, Centro di Riferimento Oncologico, Aviano, Italy.

BACKGROUND: The association between risk of breast cancer and dietary
fat and
intakes of other energy sources remains controversial. The Italian
population
offers special opportunities to assess the influence of high intakes of
unsaturated fat and starch and, because the population has low awareness
of diet
and cancer issues, there is less scope for recall bias. We have assessed the
relations of various macronutrient intakes with risk of breast cancer.
METHODS:
In this case-control study, 2569 women with incident breast cancer
(median age
55 years) and 2588 control women (median age 56 years) in hospital with
acute,
non-neoplastic diseases, were interviewed in six different areas of Italy
between 1991 and 1994. A validated food-frequency questionnaire was used. It
included questions on 78 foods and recipes grouped into six sections, as
well as
specific questions on individual fat intake pattern. FINDINGS: The risk of
breast cancer decreased with increasing total fat intake (trend p 0.01)
whereas
the risk increased with increasing intake of available carbohydrates
(trend p =
0.002). The odds ratios for women in the highest compared with the lowest
quintile of energy-adjusted intake were 0.81 for total fat and 1.30 for
available carbohydrates. Starch was the chief contributor to the positive
association with available carbohydrates. High intakes of
polyunsaturated and
unsaturated fatty acids (i.e., polyunsaturated fatty acids plus oleic
acid) were
associated with a decreased risk of breast cancer (odds ratios for
highest vs
lowest quintile 0.70 and 0.74, respectively). Conversely, the intakes of
saturated fatty acids, protein, and fibre were not significantly
associated with
breast-cancer risk. INTERPRETATION: This case-controls study shows that
unsaturated fatty acids protect against breast cancer, possibly because
intake
of these nutrients is closely correlated with a high intake of raw
vegetables.
The findings also suggest a possible risk in southern European
populations, of
reliance on a diet largely based on starch.

Publication Types:
     Multicenter Study

PMID: 8637339 [PubMed - indexed for MEDLINE]

Int J Cancer. 1995 Dec 11;63(6):785-9.

Influence of food groups and food diversity on breast cancer risk in Italy.

Franceschi S, Favero A, La Vecchia C, Negri E, Dal Maso L, Salvini S,
Decarli A,
Giacosa A.

Servizio di Epidemiologia, Centro di Riferimento Oncologico, Aviano, Italy.

Although debate on breast cancer and diet has been concentrated on
nutrients,
assessment of the role of specific foods and food groups and variety of food
intake retains a considerable importance. To further elucidate the role of
dietary habits, 2,569 women with incident breast cancer (median age 55
years)
and 2,588 control women (median age 56 years), hospitalised with acute
non-neoplastic diseases, were interviewed between 1991 and 1994 in 6
different
Italian areas. The validated food frequency questionnaire included 79
food items
and recipes, which were grouped into 18 food groups (5 for "diversity"
analyses
purpose). After allowance for non-dietary confounding factors and total
energy
intake, significant trends of increasing breast cancer risk with increasing
intake emerged for the following food groups: bread and cereal dishes,
pork and
processed meats, and sugar and candies. Conversely, high intake of milk,
poultry, fish, raw vegetables, potatoes and coffee and tea seemed to exert a
protection against the development of breast cancer. Intake of soups, eggs,
other meats, cheese, cooked vegetables, citrus fruits, other fruits and
cake and
desserts were not significantly related to breast cancer risk. The
variety of
vegetable types consumed weekly seemed to have a beneficial effect
beyond the
advantage of high vegetable intake per se.

Publication Types:
     Multicenter Study

PMID: 8847134 [PubMed - indexed for MEDLINE]

Cancer Detect Prev. 1990;14(5):567-72.

Nutrition and lifestyle factors in fibrocystic disease and cancer of the
breast.

Simard A, Vobecky J, Vobecky JS.

Departement de Medecine du Travail et d'Hygiene du Milieu, Faculte de
Medecine,
Universite de Montreal, Quebec, Canada.

Within a study on diet as a risk factor for fibrocystic disease and breast
cancer, 68 patients with breast cancer, aged from 40 to 59,
participating in the
National Breast Screening Study in Montreal, were compared to 340
patients with
fibrocystic disease and to 343 controls. The personal and family history was
collected from medical records and completed by an interview. The
nutritional
assessment was done by a food frequency questionnaire with a special
attention
to the quantity and quality of fat, vitamins A, C, E, as well as life style
habits. The cancer patients were significantly heavier (64.9 vs. 60.8
kg), had
higher body mass index (24.9 vs. 23.4), menstrual cycle more often
irregular,
later menopause (47.5 vs. 44.5 years), and shorter school attendance
(10.3 vs.
12.6 years). No significant differences were found in the use of
contraceptives,
menopausal hormones, analgesics and tobacco, marital status, number of
pregnancies and children, age at menarche, duration of menstrual cycle,
and the
age at the first pregnancy. The cancer patients consumed significantly more
poultry, fish, pastry, margarine, and alcohol and less milk, raw vegetables,
pastas, sugar, butter, and coffee.

PMID: 2224921 [PubMed - indexed for MEDLINE]