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Breast Cancer Primary Prevention and Diet: An Umbrella Review

Author

Listed:
  • Alessandra Buja

    (Department of Cardiological, Thoracic and Vascular Sciences, University of Padova, Via Loredan 18, 35127 Padova, Italy)

  • Marco Pierbon

    (Masters Course in Sciences for the Public Health and Prevention Professions, University of Padova, Via Giustiniani 2, 35127 Padova, Italy)

  • Laura Lago

    (Masters Course in Sciences for the Public Health and Prevention Professions, University of Padova, Via Giustiniani 2, 35127 Padova, Italy)

  • Giulia Grotto

    (Department of Cardiological, Thoracic and Vascular Sciences, University of Padova, Via Loredan 18, 35127 Padova, Italy)

  • Vincenzo Baldo

    (Department of Cardiological, Thoracic and Vascular Sciences, University of Padova, Via Loredan 18, 35127 Padova, Italy)

Abstract

Introduction: Many studies have been published, but none have pooled the useful evidence available in the literature to produce guidelines and health policies promoting healthy eating styles to prevent breast cancer (BC). The present study aimed to summarize the evidence produced to date, taking a judicious, critical approach to the quality of the studies analyzed. Methods: An umbrella review method was adopted, which is a systematic review of second-level studies, meta-analyses and literature reviews. Results: In all, 48 studies were considered: 32 meta-analyses, 4 pooled analyses, 5 systematic reviews, and 7 qualitative reviews. A higher intake of total meat, or red or processed meats, or foods with a high glycemic index, or eggs would seem to be associated with a higher risk of BC. Some foods, such as vegetables, would seem instead to have an inverse association with BC risk. One meta-analysis revealed an inverse association between citrus fruit and mushroom consumption and BC. Some nutrients, such as calcium, folate, vitamin D, lignans and carotenoids, also seem to be inversely associated with BC risk. The evidence is still conflicting as concerns exposure to other dietary elements (e.g., polyunsaturated fatty acids, dairy foods). Conclusion: Nutrition is one of the most modifiable aspects of people’s lifestyles and dietary choices can affect health and the risk of cancer. Overall, adhering to a healthy eating style may be associated with a significant reduction in the risk of BC.

Suggested Citation

  • Alessandra Buja & Marco Pierbon & Laura Lago & Giulia Grotto & Vincenzo Baldo, 2020. "Breast Cancer Primary Prevention and Diet: An Umbrella Review," IJERPH, MDPI, vol. 17(13), pages 1-54, July.
  • Handle: RePEc:gam:jijerp:v:17:y:2020:i:13:p:4731-:d:378938
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    Citations

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    Cited by:

    1. Benjamin Caumeil & Nicolas Bazine & Axel Maugendre & Sarah Calvin, 2024. "Ecosystem Barriers and Facilitators Linked to the Fear of Cancer Recurrence: An Umbrella Review," IJERPH, MDPI, vol. 21(8), pages 1-19, August.
    2. Sylwia Bulanda & Beata Janoszka, 2022. "Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibilit," IJERPH, MDPI, vol. 19(8), pages 1-23, April.
    3. Gabriella M. McLoughlin & Eric M. Wiedenman & Sarah Gehlert & Ross C. Brownson, 2020. "Looking beyond the Lamppost: Population-Level Primary Prevention of Breast Cancer," IJERPH, MDPI, vol. 17(23), pages 1-11, November.

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