title: Dietary patterns and breast cancer risk among women.
abstract: OBJECTIVE
  Breast cancer is the most common type of cancer in women worldwide. Several studies have examined the role of single nutrients and food groups in breast cancer pathogenesis but fewer investigations have addressed the role of dietary patterns. Our main objective was to identify the relationship between major dietary patterns and breast cancer risk among Iranian women.
  
  
  METHODS
  Hospital-based case-control study.
  
  
  METHODS
  Shohada Teaching Hospital, Tehran, Iran.
  
  
  METHODS
  Overall, 100 female patients aged 30-65 years with breast cancer and 174 female hospital controls were included in the present study. Dietary intake was assessed using a valid and reliable semi-quantitative FFQ consisting of 168 food items.
  
  
  RESULTS
  Two dietary patterns were identified explaining 24·31 % of dietary variation in the study population. The 'healthy' food pattern was characterized by the consumption of vegetables, fruits, low-fat dairy products, legumes, olive and vegetable oils, fish, condiments, organ meat, poultry, pickles, soya and whole grains; while the 'unhealthy' food pattern was characterized by the consumption of soft drinks, sugars, tea and coffee, French fries and potato chips, salt, sweets and desserts, hydrogenated fats, nuts, industrial juice, refined grains, and red and processed meat. Compared with the lowest tertile, women in the highest tertile of the 'healthy' dietary pattern score had 75 % decreased risk of breast cancer (OR = 0·25, 95 % CI 0·08, 0·78), whereas women in the highest tertile of the 'unhealthy' dietary pattern had a significantly increased breast cancer risk (OR = 7·78, 95 % CI 2·31, 26·22).
  
  
  CONCLUSIONS
  A healthy dietary pattern may be negatively associated with breast cancer risk, while an unhealthy dietary pattern is likely to increase the risk among Iranian women.
authors: 1 Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences and Health Services, 46 West Arghavan St., Farahzadi Blvd, Shahrak Qods, 1981619573 Tehran, Islamic Republic of Iran.
authors: Zeinab
authors: Z
authors: Karimi
authors: 2 Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON, Canada.
authors: Mahsa
authors: M
authors: Jessri
authors: 3 National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
authors: Anahita
authors: A
authors: Houshiar-Rad
authors: 4 Department of Radiation Oncology, Faculty of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Islamic Republic of Iran.
authors: Hamid-Reza
authors: HR
authors: Mirzaei
authors: 1 Department of Community Nutrition, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute (WHO Collaborating Center), Shahid Beheshti University of Medical Sciences and Health Services, 46 West Arghavan St., Farahzadi Blvd, Shahrak Qods, 1981619573 Tehran, Islamic Republic of Iran.
authors: Bahram
authors: B
authors: Rashidkhani
mesh_terms: D000328:Adult; D000368:Aged; D001943:Breast Neoplasms / Q000209:etiology* / Q000517:prevention & control*; D016022:Case-Control Studies; D004032:Diet / Q000009:adverse effects; D005247:Feeding Behavior; D005260:Female; D006801:Humans; D007492:Iran; D008875:Middle Aged; D012306:Risk; D012307:Risk Factors
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