Association between grain and legume intakes and breast cancer risk among women

Abstract

Background: Breast cancer (BrC) is the most commonly diagnosed cancer and a prominent cause of cancer deaths in women worldwide. The main objective of this study was to evaluate the association of grain and legume intakes and BrC risk among Jordanian women. Methods: A case-control design was used in this study. All BrC patients were taken from the main two hospitals in Jordan that offer cancer therapy. A total of 400 Jordanian women with 20–65 years of age were recruited in this case-control study. About 200 recently diagnosed BrC women were matched in age, income and marital status to 200 BrC-free women. Dietary data were gathered through in-person interview using a validated food frequency questionnaire between October 2016 and September 2017. Results: The weekly consumption of 1–6 servings of whole wheat bread showed >70% protected odds of having BrC, while the consumption of bulgur was significantly associated with great likelihood of having BrC (OR: 2.33, CI: 1.25–4.32). The consumption of 1–6 servings weekly of breakfast cereals had 72% lower risk of having BrC (p-trend: <0.001). The consumption of more than one serving per day of cooked white rice was detected to be associated with 7 folds higher chance of having BrC. The findings of this study also showed 90% protective odds of the consumption of 1–6 servings per week of cooked beans. Daily consumption of more than one serving of fried foods increased the risk of BrC; daily consumption of “Falafel” and fried potatoes had 256% and 515% higher risks of having BrC. Similar results were detected among overweight and obese participants. Conclusion: This study detected a few food items that may modify the risk of BrC. The findings highlighted the importance of quality of dietary choices and the significance of healthy foods in reducing disease risk.