A higher consumption of green and white-colored vegetables and fruits is associated with lowered breast cancer risk among Korean women.

• Higher intake of green and white vegetables/fruits is linked to reduced breast cancer (BrCa) risk. • The role of diet in reducing BrCa is emphasized, highlighting the importance of the color of vegetables/fruits. • Our study provides information supporting dietary guidelines to lower BrCa risk. Breast cancer (BrCa) remains a significant health concern globally, influenced by both nonmodifiable and modifiable risk factors. Limited studies have explored the role of color-specific vegetables and fruits, which are rich in specific phytonutrients, on BrCa risk. We hypothesized that consuming color-specific vegetables and fruits may decrease BrCa risk in Korean women. This case-control study examined the relationship between the intake of different-colored vegetables and fruits and the risk of BrCa, considering menopausal, hormone receptor status, tumor subtypes. We matched 395 patients and 395 controls by age and recruited from the National Cancer Center in Korea. Dietary data was collected via food frequency questionnaire, categorizing by colors: green, orange/yellow, red/purple, and white. Odds ratio (OR) and 95% confidence intervals (CIs) were calculated by logistic regression models, with subgroup analyses for menopausal, hormone receptor status, and tumor subtypes. Results shown BrCa patients consumed less vegetables and fruits than control group. Higher consumption of green, other orange/yellow, and white vegetables and fruits was negatively associated with BrCa risk [OR (95% CIs) of Q4 vs Q1 = 0.59 (0.36-0.94); 0.55 (0.33-0.89); and 0.60 (0.37-0.96), respectively]. Particularly, a greater intake of dark green leafy vegetables was significantly associated with reduced BrCa risk (OR of Q4 vs Q1 = 0.55, 95% CI = 0.34-0.89). Subgroup analysis consistently demonstrated inverse associations between higher intake of green-color vegetables and fruits and BrCa risk. Our findings suggest that a diet rich in green and white-color vegetables and fruits may lower BrCa risk among Korean women. [Display omitted] This case-control study examined the link between color-type vegetables and fruits and BrCa risk among Korean women, categorizing by colors: green, orange/yellow, red/purple, and white. Subgroup analyses considered menopausal status, hormone receptor status, tumor subtypes, and cancer stages. Findings indicate higher intake of green-, orange/yellow-, and white vegetables and fruits is linked to lower BrCa risk, especially in postmenopausal women with triple-negative BrCa and stage III. These data may support nutritional guidelines based on BrCa types. Abbreviations: BrCa, breast cancer [ABSTRACT FROM AUTHOR]