Vitamins A, C, and E and Breast Cancer Risk
Author Information
Author(s): Bohlke K, Spiegelman D, Trichopoulou A, Katsouyanni K, Trichopoulos D
Primary Institution: Harvard School of Public Health
Hypothesis
What is the relationship between the intake of specific vitamins and the risk of breast cancer?
Conclusion
The study found that among premenopausal women, higher intake of β-carotene was associated with a lower risk of breast cancer, but this effect may be influenced by other dietary factors.
Supporting Evidence
- The study involved 820 women with confirmed breast cancer and 1548 control women.
- Dietary data were collected using a 115-item food frequency questionnaire.
- Logistic regression was used to analyze the data while adjusting for total energy intake and other risk factors.
Takeaway
Eating certain vitamins might help lower the chance of getting breast cancer, especially for younger women.
Methodology
The study used a case-control design comparing dietary intake of vitamins among women with and without breast cancer.
Potential Biases
Potential bias due to reliance on self-reported dietary data.
Limitations
The study may not account for all dietary factors that could influence breast cancer risk.
Participant Demographics
820 women with breast cancer and 1548 control women, including both premenopausal and postmenopausal participants.
Statistical Information
P-Value
0.84
Confidence Interval
0.73–0.97
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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