Association of different types of dietary fatty acids with breast cancer,a case-control study

  • سال انتشار: 1400
  • محل انتشار: پانزدهمین کنگره بین المللی سرطان پستان
  • کد COI اختصاصی: ICBCMED15_028
  • زبان مقاله: انگلیسی
  • تعداد مشاهده: 284
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نویسندگان

Maryam Gholamalizadeh

Student Research Committee, Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Hossain Shahdoosti

Department of Nursing, School of Nursing and Midwifery, Mashhad University of Medical Sciences, Mashhad, Iran

Naeemeh Hasanpour

Department of Clinical Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran

Effat Bahadori

Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

Fatemeh BourBour

Department of Clinical Nutrition and Dietetic, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University ofMedical Sciences, Tehran, Iran

Mohammad Esmail Akbari

Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

چکیده

It is reported that dietary fatty acids maybe associated with breast cancer (BC)risk. This study aimed to investigate theassociation between intake of differenttypes of fatty acids with BC risk inIranian women.This case-control study carried out on۱۸۰ patients with breast cancer and ۳۶۰healthy individuals as the control groupin Tehran, Iran. Data on anthropometricmeasurements, physical activity, alcoholconsumption, and smoking werecollected. The amounts of intake ofcalorie, macronutrients, and differenttypes of dietary fats including total fat,cholesterol, saturated fatty acids (SFAs),mono unsaturated fatty acids (MUFAs),poly unsaturated fatty acids (PUFAs),omega-۳ fatty acids, and omega-۶ fattyacids were assessed using foodfrequency questionnaire (FFQ).

کلیدواژه ها

Breast Cancer, Omega-۶ fatty acids,omega-۳ fatty acids

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