Dietary Total Antioxidant Capacity and odds of breast cancer: a case- control study

Introduction & Aim: Breast cancer is the most frequently diagnosed female cancer worldwide. It has been shown that oxidative stress can contribute to cancer development. Some studies suggest a favorable role of individual antioxidants on the breast cancer risk, yet there are doubts on this role over the literatures. Moreover, the significance of total antioxidant capacity of diet on the development of cancer has not been fully understood. Therefore, we investigated the association between dietary total antioxidant capacity (TAC) and breast cancer risk in a case control study.Methods: This study was conducted on 136 newly diagnosed breast cancers in females and 272 hospitalized controls in Tehran, Iran. Subjects’ habitual diet was obtained using a validated food frequency questionnaire that was modified to include spices. Dietary TAC scores were computed with dietary ferric reducing antioxidant potential (FRAP) method. Adjusted odds ratios (OR) and 95% confidence intervals (CI) for the association between the dietary TAC and breast cancer risk were estimated by logistic regression. Results: After controlling multiple potential confounders, no significant association between dietary TAC and breast cancer risk was found. Further analyses of acquired data during menopausal status revealed that if the contribution of spices were included in the TAC scores, a reverse association can be observed between the dietary TAC and breast cancer risk (ORQ4-Q1= 0.29, 95% CI: 0.08-1.06, Ptrend=0.02). Such clear relationship was not detected in postmenopausal women. Conclusion: In this study, dietary TAC was inversely related to the odds of breast cancer only among premenopausal women.

کلیدواژه ها:

Breast Cancer ، Dietary Total Antioxidant Capacity ، Oxidative Stress