EKC2023

The association between dietary carotenoid/carotenoid subclasses and the risk of breast cancer risks: a case-control study among Korean women

Aug 17, 2023, 12:10 PM

25m

Taurus 1

Life Science & Health [LH4] Modifiable factors associated with Non-Communicable Diseases

Speaker

Sin-Hye Park (Department of Food Science and Nutrition, Korean Institute of Nutrition, Hallym University; Department of Cancer Artificial Intelligence Digital Healthcare, National Cancer Center Graduate School of Cancer Science and Policy)

Description

The intake of vegetables and fruits were known as a healthy food for breast cancer patients as well as general population to prevent the risk of incidence. Carotenoids were rich in most vegetables and fruits, which include specific subclasses such as α-carotene, β-carotene, β-cryptoxanthin, lutein/zeaxanthin, and lycopene. However, it is unclear whether specific dietary carotenoids and their subclasses influence on breast cancer risks. Therefore, this study aimed to investigate the association between dietary carotenoid subclasses, in particular carotenoid food items, and the risk of breast cancer incidence among Korean women. We recruited 395 controls and 395 breast cancer patients from the National Cancer Center Hospital in Korea. All participants were interviewed with sociodemographic questions and a food frequency questionnaire. To analyze the association between dietary carotenoid intake and BC risk, odds ratios (ORs) and 95% confidence intervals (CIs) were calculated by using a logistic regression model. We have further analyzed the association between dietary carotenoids and breast cancer risks by subgroup factors, such as menopause and hormone receptor status. Breast cancer patients consumed less α-carotene, β-carotene, lutein/zeaxanthin, and lycopene than controls. There was an inverse association between the intake of carotenoid subclasses and breast cancer risks (OR (95% CIs) = 0.20(0.12-0.33), p < 0.001); in particular, postmenopausal women who consumed higher levels of total carotenoids, β-carotene, and lutein/zeaxanthin had lower BC risks (OR (95% CIs, p for trend) = 0.17(0.07-0.44, < 0.001), 0.27(0.11-0.64, 0.002), and 0.07(0.02-0.21, < 0.001)). Interestingly, moreover, among postmenopausal women with estrogen receptor (ER)-negative/progesterone receptor (PR)-negative, a high intake of β-cryptoxanthin was a severe risk factor for breast cancer incidence (OR (95%CIs) = 5.45(1.25-23.70). Furthermore, we investigated which food items were major contributing sources for the intake of carotenoid subclasses. Overall, the high intake of pickled vegetables and sweet fruits exacerbated BC risks, whereas the intake of radish leaves, kale, bracken, and eggs lowered the risk of BC incidence. Unfortunately, there were no foods that significantly influenced BC risks that contained α-carotene and lycopene. Accordingly, we concluded the consumption of foods that contribute to dietary total carotenoids, β-carotene, and lutein/zeaxanthin lowered the risk of breast cancer incidence. Furthermore, a low intake of pickled vegetables and sweet fruits, and a high intake of green leafy vegetables and eggs would be good for Korean postmenopausal women who are vulnerable to breast cancer incidence.

References

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