Diet and Survival in Women with Breast Cancer
Author Information
Author(s): D. Ingram
Primary Institution: University Department of Surgery, Queen Elizabeth II Medical Centre, Western Australia
Hypothesis
Does increased consumption of beta-carotene and vitamin C improve survival in women with breast cancer?
Conclusion
Higher consumption of beta-carotene is significantly associated with improved survival in women with breast cancer.
Supporting Evidence
- Only one death occurred in the group with the highest consumption of beta-carotene.
- There were eight and 12 deaths in the intermediate and lowest groups of beta-carotene consumption respectively.
- High levels of vitamin C consumption also correlated with fewer deaths.
Takeaway
Eating more beta-carotene can help women with breast cancer live longer.
Methodology
Women were interviewed about their dietary habits and followed for mortality data over 6 years.
Potential Biases
Potential bias from self-reported dietary data.
Limitations
No follow-up after initial assessment; dietary changes post-surgery were not monitored.
Participant Demographics
Women diagnosed with breast cancer in Western Australia.
Statistical Information
P-Value
0.0012
Statistical Significance
p=0.0012
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