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2024 JAN 4 (NewsRx) -- By a News Reporter-Staff News Editor at Women's Health Weekly -- Researchers detail new data in Diagnostics and Screening - Breast Cancer Screening. According to [...]

2022 JUL 9 (NewsRx) -- By a News Reporter-Staff News Editor at Obesity, Fitness & Wellness Week -- Fresh data on breast cancer are presented in a new report. According [...]

2022 JUN 11 (NewsRx) -- By a News Reporter-Staff News Editor at Obesity, Fitness & Wellness Week -- Investigators publish new report on Oncology - Breast Cancer. According to news [...]

2021 JUN 3 (NewsRx) -- By a News Reporter-Staff News Editor at Women's Health Weekly -- Research findings on Oncology - Breast Cancer are discussed in a new report. According [...]

2020 DEC 12 (NewsRx) -- By a News Reporter-Staff News Editor at Obesity, Fitness & Wellness Week -- New research on Oncology - Breast Cancer is the subject of a [...]

* Diabetes Diet Linked to Breast Cancer Survival. Women with stage one to stage three breast cancer on a diabetes risk reduction diet--higher intake of foods like nuts, coffee, whole [...]

There has been considerable investigation of the potential for soy foods to reduce risk of breast cancer. Initial enthusiasm for this research was partially based on the historically low incidence rates of breast cancer and high soy food intake in Japan. There are several putative soybean chemopreventive agents, but most cancer research has focused on isoflavones. Isoflavones possess both hormonal and nonhormonal properties relevant to carcinogenesis. Recent epidemiologic analyses indicate that among Asians high soy intake is associated with an approximate one-third reduction in the risk of both pre- and postmenopausal breast cancer. However, several lines of evidence suggest that to derive maximum protection against breast cancer, soy must be consumed early in life. This evidence is consistent with the lack of significant effects noted in clinical studies that have evaluated the effects of isoflavone-containing products on breast cancer risk markers. Isoflavones may exert their putative protective effects by stimulating breast cell differentiation in a manner similar to that which is thought to occur during early pregnancy. Finally, the ability of the isoflavone genistein to stimulate the growth of mammary tumors in ovariectomized athymic nude mice implanted with estrogen-sensitive breast cancer ceils has raised concern that soy foods, and especially isoflavone supplements, are contraindicated for patients with breast cancer and women at high risk of breast cancer. However, findings from clinical studies, in which breast biopsies have been taken or breast tissue density measured after isoflavone exposure, are reassuring and contrast with the proliferative effects of conventional combined hormone therapy, although understanding of the effect of soy and isoflavones on breast tissues remains imprecise.

Background: A diet high in vegetables, fruit, and fiber and low in fat decreased additional risk of secondary breast cancer events in women without hot flashes (HF-) compared with that in women with hot flashes (HF+), possibly through lowered concentrations of circulating estrogens. Objective: The objective was to investigate the intervention effect by baseline quartiles of dietary pattern among breast cancer survivors in the HF- subgroup of the Women's Healthy Eating and Living Study. Design: A randomized controlled trial compared a putative cancer prevention diet with a diet of 5 servings of vegetables and fruit daily in early-stage breast cancer survivors. Participants did not experience hot flashes at baseline (n = 896). We confirmed cancer status for 96% of participants [approximately equal to]7.3 y after enrollment. Results: The study intervention achieved a large between-group difference in dietary pattern that, at 4 y, was not significantly different across baseline quartiles of dietary pattern. The intervention group experienced fewer breast cancer events than did the comparison group for all of the baseline quartiles. This difference was significant only in upper baseline quartiles of intake of vegetables, fruit, and fiber and in the lowest quartile of fat. A significant trend for fewer breast cancer events was observed across quartiles of vegetable-fruit and fiber consumption. Conclusions: The secondary analysis showing the decreased risk in the HF- subgroup was not explained by amount of change in dietary pattern achieved. The difference was strongest in the quartile with the most putatively cancer-preventive dietary pattern at baseline.

Background Although some observational studies have associated higher calcium intake and especially higher vitamin D intake and 25-hydroxyvitamin D levels with lower breast cancer risk, no randomized trial has evaluated these relationships. Methods Postmenopausal women (N = 36282) who were enrolled in a Women's Health Initiative clinical trial were randomly assigned to 1000 mg of elemental calcium with 400 IU of vitamin [D.sub.3] daily or placebo for a mean of 7.0 years to determine the effects of supplement use on incidence of hip fracture. Mammograms and breast exams were serially conducted. Invasive breast cancer was a secondary outcome. Baseline serum 25-hydroxyvitamin D levels were assessed in a nested case--control study of 1067 case patients and 1067 control subjects. A Cox proportional hazards model was used to estimate the risk of breast cancer associated with random assignment to calcium with vitamin [D.sub.3]. Associations between 25-hydroxyvitamin D serum levels and total vitamin D intake, body mass index (BMI), recreational physical activity, and breast cancer risks were evaluated using logistic regression models. Statistical tests were two-sided. Results Invasive breast cancer incidence was similar in the two groups (528 supplement vs 546 placebo; hazard ratio = 0.96; 95% confidence interval = 0.85 to 1.09). In the nested case-control study, no effect of supplement group assignment on breast cancer risk was seen. Baseline 25-hydroxyvitamin D levels were modestly correlated with total vitamin D intake (diet and supplements) (r = 0.19, P < .001) and were higher among women with lower BMI and higher recreational physical activity (both P < .001). Baseline 25-hydroxyvitamin D levels were not associated with breast cancer risk in analyses that were adjusted for BMI and physical activity ([P.sub.trend] = .20). Conclusions Calcium and vitamin D supplementation did not reduce invasive breast cancer incidence in postmenopausal women. In addition, 25-hydroxyvitamin D levels were not associated with subsequent breast cancer risk. These findings do not support a relationship between total vitamin D intake and 25-hydroxyvitamin D levels with breast cancer risk.

Background: Preclinical and observational studies suggest a relationship between dietary fat intake and breast cancer, but the association remains controversial. We carried out a randomized, prospective, multicenter clinical trial to test the effect of a dietary intervention designed to reduce fat intake in women with resected, early-stage breast cancer receiving conventional cancer management. Methods: A total of 2437 women were randomly assigned between February 1994 and January 2001 in a ratio of 40 : 60 to dietary intervention (n = 975) or control (n = 1462) groups. An interim analysis was performed after a median followup of 60 months when funding for the intervention ceased. Mean differences between dietary intervention and control groups in nutrient intakes and anthropometric variables were compared with t tests. Relapse-free survival was examined using Kaplan-Meier analysis, stratified log-rank tests, and Cox proportional hazards models. Statistical tests were two-sided. Results: Dietary fat intake was lower in the intervention than in the control group (fat grams/day at 12 months, 33.3 [95% confidence interval {CI} = 32.2 to 34.5] versus 51.3 [95% CI = 50.0 to 52.7], respectively; P

The impact of soyfood intake on breast cancer risk has been investigated extensively. Much of this focus can be attributed to the soybean being a dietary source that is uniquely rich in isoflavones. The chemical structure of isoflavones is similar to that of estrogen, and isoflavones bind to both estrogen receptors (ER[alpha] and ER[beta]) (although they preferentially bind to and activate ER[beta]) and exert estrogen-like effects under some experimental conditions. Isoflavones also possess nonhormonal properties that are associated with the inhibition of cancer cell growth. Thus, there are several possible mechanisms by which soy may reduce the risk of breast cancer. However, the role of isoflavones in breast cancer has become controversial because, in contrast to the possible beneficial effects, some data from in vitro and animal studies suggest that isoflavones, especially genistein, the aglycone of the main soybean isoflavone genistin, may stimulate the growth of estrogen-sensitive tumors. Limited human data directly address the tumor-promoting effects of isoflavones and soy. Because the use of soyfoods and isoflavone supplements is increasing, it is important from a public health perspective to understand the impact of these products on breast cancer risk in women at high risk of the disease and on the survival of breast cancer patients. To this end, a workshop was held in November 2005 to review the existing literature and to make research recommendations. This paper summarizes the workshop findings and recommendations. The primary research recommendation is that the impact of isoflavones on breast tissue needs to be evaluated at the cellular level in women at high risk for breast cancer.

Background: Inconsistent associations have been reported between diet and breast cancer. Objective: We prospectively examined the association between dietary patterns and postmenopausal breast cancer risk in a US-wide cohort study. Design: Data were analyzed from 40 559 women who completed a self-administered 61-item Block food-frequency questionnaire in the Breast Cancer Detection Demonstration Project, 1987-1998: 1868 of those women developed breast cancer. Dietary patterns were defined by using principal components factor analysis. Cox proportional hazard regression was used to assess breast cancer risk. Results: Three major dietary patterns emerged: vegetable-fish/ poultry-fruit, beef/pork-starch, and traditional southern. The vegetable-fish/poultry-fruit pattern was associated with higher education than were the other patterns, but was similar in nutrient intake to the traditional southern pattern. After adjustment for confounders, there was no significant association between the vegetable-fish/poultry-fruit and beef/pork-starch patterns and breast cancer. The traditional southern pattern, however, was associated with a nonsignificantly reduced breast cancer risk among all cases (in situ and invasive) that was significant for invasive breast cancer (relative hazard = 0.78; 95% CI = 0.65, 0.95; P for trend = 0.003). This diet was also associated with a reduced risk in women without a family history of breast cancer (P = 0.05), who were underweight or normal weight [body mass index (in kg/[m.sup.2]) < 25; P = 0.02], or who had tumors positive for estrogen receptor (P = 0.01) or progesterone receptor (P = 0.003). Foods in the traditional southern pattern associated with reduced breast cancer risk were legumes, low mayonnaise-salad dressing intake, and possibly cabbage. Conclusions: The traditional southern diet or its components are associated with a reduced risk of invasive breast cancer in postmenopausal women. KEY WORDS: Breast cancer, dietary patterns, nutrition, factor analysis, cohort study

1 [alpha],25-Dibydroxyvitamin [D.sub.3] [1,25([(OH).sub.2][D.sub.3][, the biologically active form of vitamin D that interacts with the vitamin D receptor (VDR), is a coordinate regulator of proliferation, differentiation, and survival of breast cancer ceils. Therefore, vitamin D compounds that bind and activate VDRs offer promise as therapeutic agents for the treatment of established breast cancer. In addition, epidemiologic, clinical, and animal studies suggested that vitamin D status is important for protection against the development of breast cancer. To elucidate potential biological mechanisms through which vitamin D status might be associated with breast cancer risk, basic research studies focused on defining the molecular effects of vitamin D signaling in the normal mammary gland. Both VDR and vitamin D 1-hydroxylase, the enzyme that generates 1,25[(OH).sub.2][D.sub.3], are expressed and dynamically regulated in the normal mammary gland. Furthermore, studies with mice lacking VDRs established that vitamin D participates in negative growth control of the normal mammary gland and that disruption of VDR signaling is associated with abnormal ductal morphologic features, increased incidence of preneoplastic lesions, and accelerated mammary tumor development. These studies support the concept that suboptimal generation of 1,25[(OH).sub.2][D.sub.3] in the mammary gland might sufficiently deregulate VDR-mediated gene expression to sensitize mammary cells to transformation. In light of these observations, studies to define the most appropriate biomarkers of vitamin D status in relation to protection against breast cancer among human subjects are urgently needed. KEY WORDS Vitamin D, vitamin D receptor, breast cancer, mammary gland, prevention, vitamin D hydroxylases

Lynette Bisconti discovered she was pregnant on Christmas Day 1997. But what looked like a holiday gift would soon turn into a New Year's nightmare when a routine doctor's visit [...]

* Sugar-sweetened Drinks Increase Mortality Risk. Drinking sugar-sweetened beverages (SSB) is linked to greater risk of death, especially from cardiovascular disease, and to a lesser degree, from cancer, researchers say. [...]

The way diet, exercise and screening tests help in striving for better breast health is described. Breast cancer can be prevented with the help of diet, exercise, screening tests, breast self-exams and weight loss.

BY Leah ZerbeNeedle-Free Injections on the HorizonYour trip to the doctor's office may one day be less painful, thanks to a new needle-free device developed by the MIT BioInstrumentation Laboratory. [...]

IN 1982, a National Academy of Science (NAS) report catapulted a once obscure nutrient--betacarotene--into an elite class of cancer-fighting agents. In April this year, a major new study appeared to [...]

Asian-American women who consumed large amounts of soy as children have a 58% reduced risk of breast cancer, according to a study conducted at National Cancer Institute's Clinical Genetics Branch. [...]

Dietary Intake and Prognosis after Breast Cancer Abstract & Commentary By Eileen C. West, MD, Director of Primary Care, Women's Health, Clinical Assistant Professor of Internal Medicine, University of Oklahoma [...]

Women who eat the most lignan-rich foods are 72% less likely to develop premenopausal breast cancer than women who eat the least. So concluded German researchers when they measured blood [...]

For years, researchers have studied and debated a possible link between fat intake and breast cancer. For a while, experts accepted as fact that a high-fat intake increased the risk [...]

That's what Harvard researchers found when they analyzed the dietary intakes of 90,630 women in the Nurses Health Study II. The study was looking for a link between intake of [...]

A diet containing kelp seaweed may decrease the risk of estrogen- dependent breast cancer, according to a study published in the Journal of Nutrition (February 2) by researchers at the [...]

Byline: Lange, Dianne Partie Talking to Carolyn Runowicz, MD Twelve years ago, gynecologic oncologist Carolyn Runowicz, MD, discovered a pea-size lump in her breast while doing her monthly self-exam. Last [...]

Two ingredients in broccoli add up to potent breast cancer protection, say researchers at Roswell Park Cancer Institute in Buffalo. Analyzing the diets of 740 women with breast cancer and [...]

In the February 2000 'Research Update' column I discussed the U.S. Food and Drug Administration's (FDA 1999) authorization of a food labeling health claim that associates a diet high in [...]

Try these easy recipes that I developed to maximize my intake of foods with anticancer activity. My family loves them! Easy Homemade Pizza You can make this healthy pizza in [...]

After breast cancer struck twice, this nutritionist designed her own cutting edge anticancer diet. Now you can follow it too! My life was in full swing--I had no time slots [...]

It's easy for women to fear breast cancer. Like our hectic schedules and the environment around us, it seems out of our control. But in actuality, a woman's diet, something [...]

Evidence-based answer No. Studies show no evidence that reducing dietary fat decreases a woman's risk of developing postmenopausal breast cancer within the subsequent 14 years (strength of recommendation [SOR]: B, [...]