Een plantaardig dieet kan het risico op het krijgen van borstkanker significant verminderen. Vooral de vormen van borstkanker waarbij oestrogeen en progesteron markers die negatief zijn, is te voorkomen met een gezonde leefstijl en vooral een vegetarisch dieet, maar ook voor oestrogeen en progesteron positief is er nog voldoende winst te behalen met voldoende groenten en fruit eten.

Dit blijkt uit een groot bevolkingsonderzoek onder 91.779 huidige en gepensioneerde leerkrachten in de staat Californië gedurende 14 jaar. Degenen die een voornamelijk plantaardig dieet gebruikten bleken een15 procent lager risico op borstkanker te hebben in vergelijking met degenen die weinig groenten en fruit aten. (RR: 0.85; 95% CI: 0.76, 0.95 for the highest compared with the lowest consumption quintile; P-trend = 0.003).

Voor vormen van borstkanker (ER en PR negatief)) bleek dit riscio 34 procent kleiner voor diegene die een voornamelijk plantaardig dieet gebruikten ((RR: 0.66; 95% CI: 0.48, 0.91; P-trend = 0.03). Voor mensen waar salades en wijn drinken een grote of juist kleine rol speelden bleek voor vormen van kanker waarbij ER en PR positief waren het risico op borstkanker te verminderen met 29 procent. (RR: 1.29; 95% CI: 1.12, 1.49)

Het volledige studierapport: Dietary patterns and breast cancer risk in the California Teachers Study cohort is tegen betaling volledig in te zien. Hier het abstract van deze studie.

The finding that greater consumption of a plant-based dietary pattern is associated with a reduced breast cancer risk, particularly for ER−PR− tumors, offers a potential avenue for prevention.

First published October 9, 2013, doi: 10.3945/ajcn.113.061184 Am J Clin Nutr December 2013 ajcn.061184

Dietary patterns and breast cancer risk in the California Teachers Study cohort¹,²,³,⁴,⁵

+ Author Affiliations

¹From Cancer Epidemiology, Mailman School of Public Health, Columbia University, New York, NY (LBL); the Cancer Prevention Institute of California, Fremont, CA (AJC, CAC, and PLH-R); the Department of Health Research and Policy, Stanford University School of Medicine, Stanford, CA (CAC and PLH-R); the Division of Cancer Etiology, Department of Population Sciences, Beckman Research Institute, City of Hope, Duarte, CA (LB); the Department of Preventive Medicine, Keck School of Medicine, University of Southern California, Los Angeles, CA (DOS and GU); the Cancer Registry of Norway, Oslo, Norway (GU); and the Department of Nutrition, University of Oslo, Oslo, Norway (GU).

+ Author Notes

↵2 The ideas and opinions expressed herein are those of the authors, and endorsement by the CDHS, NCI, and CDC or their contractors and subcontractors is not intended nor should be inferred.
↵3 Supported in part by grants R01 CA77398 and R25 CA094061 from the National Cancer Institute and by contract 97-10500 from the California Breast Cancer Research Fund. The collection of cancer incidence data used in this study was supported by the California Department of Health Services (CDHS) as part of the statewide cancer reporting program mandated by California Health and Safety Code Section 103885; the NCI's Surveillance, Epidemiology and End Results Program under contract N01-PC-35136 awarded to the Northern California Cancer Center, contract N01-PC-35139 awarded to the University of Southern California, and contract N02-PC-15105 awarded to the Public Health Institute (PHI); and the CDC National Program of Cancer Registries under agreement U55/CCR921930-02 awarded to the PHI.
↵4 Current address of LBL: Clinical Epidemiology and Evaluative Sciences Research, Weill Cornell Medical College, New York, NY.
↵5 Address correspondence and reprint requests to PL Horn-Ross, Cancer Prevention Institute of California, 2201 Walnut Avenue, Suite 300, Fremont, CA. E-mail: pam@cpic.org.

Abstract

Background: Evidence that diet is associated with breast cancer risk is inconsistent. Most studies have examined risks associated with specific foods and nutrients, rather than measures of overall diet.

Objective: This study aimed to evaluate dietary patterns and their relation to breast cancer risk in a large cohort of women.

Design: Data from 91,779 women in the California Teachers Study cohort were analyzed, including data from 4140 women with a diagnosis of invasive breast cancer made between 1995 and 2009. Five predominant dietary patterns were identified by using principal components factor analysis: a plant-based diet, high in fruit and vegetables; a high-protein, high-fat diet, high in meats, eggs, fried foods, and high-fat condiments; a high-carbohydrate diet, high in convenience foods, pasta, and bread products; an ethnic diet, high in legumes, soy-based foods, rice, and dark-green leafy vegetables; and a salad and wine diet, high in lettuce, fish, wine, low-fat salad dressing, and coffee and tea.

Results: The plant-based pattern was associated with a reduction in breast cancer risk (RR: 0.85; 95% CI: 0.76, 0.95 for the highest compared with the lowest consumption quintile; P-trend = 0.003); risk reduction was greater for estrogen receptor–negative progesterone receptor–negative (ER–PR–) tumors (RR: 0.66; 95% CI: 0.48, 0.91; P-trend = 0.03). The salad and wine pattern was associated with an increased risk of estrogen receptor–positive progesterone receptor–positive tumors (RR: 1.29; 95% CI: 1.12, 1.49); this effect was only slightly attenuated after adjustment for alcohol consumption.

Conclusion: The finding that greater consumption of a plant-based dietary pattern is associated with a reduced breast cancer risk, particularly for ER−PR− tumors, offers a potential avenue for prevention.

complementair, vegetarisch, fruit, groenten, oestrogeen, progesteron, borstkanker

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