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Raw and cooked vegetables, fruits, selected micronutrients, and breast cancer risk: a case-control study in Germany.
Nutr Cancer 2003; 46(2):131-7NC

Abstract

In 1998-2000, a case-control study of breast cancer was conducted in Heidelberg, Germany. Three hundred ten consecutively recruited cases with primary breast cancer were matched according to 10-yr age groups to 353 controls with conditions unrelated to diet or endocrine disorders. Intake of raw vegetables, total vegetables, and whole-grain products was inversely associated with breast cancer risk (highest vs. lowest quartile adjusted odds ratio [OR] 0.51, 95% confidence interval [CI] 0.31-0.84; OR = 0.62, 95% CI = 0.38-1.02; and OR = 0.57; 95% CI = 0.34-0.95, respectively). Also, high intake of some selected vitamins and minerals possessing putative DNA-stabilizing properties displayed significant inverse risk associations. Adjusted ORs were as follows: vitamin C (OR = 0.49, 95% CI = 0.2-0.88), folate equivalents (OR = 0.47, 95% CI = 0.25-0.88), b-carotene (OR = 0.46, 95% CI = 0.27-0.80), zinc (OR = 0.35, 95% CI = 0.15-0.78), and copper (OR = 0.51, 95% CI = 0.31-1.03). In contrast, no significant association with risk was seen for an increased intake of fruits, cooked vegetables, fiber, calcium, manganese, or iron. In this population of German women, components of raw vegetables and some micronutrients appear to decrease breast cancer risk.

Authors+Show Affiliations

Department of Gynecological Endocrinology and Reproductive Medicine, Women's Hospital, University of Heidelberg, Germany. karl-heinrich_adzersen@med.uni-heidelberg.de

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14690788

Citation

Adzersen, Karl-Heinrich, et al. "Raw and Cooked Vegetables, Fruits, Selected Micronutrients, and Breast Cancer Risk: a Case-control Study in Germany." Nutrition and Cancer, vol. 46, no. 2, 2003, pp. 131-7.
Adzersen KH, Jess P, Freivogel KW, et al. Raw and cooked vegetables, fruits, selected micronutrients, and breast cancer risk: a case-control study in Germany. Nutr Cancer. 2003;46(2):131-7.
Adzersen, K. H., Jess, P., Freivogel, K. W., Gerhard, I., & Bastert, G. (2003). Raw and cooked vegetables, fruits, selected micronutrients, and breast cancer risk: a case-control study in Germany. Nutrition and Cancer, 46(2), pp. 131-7.
Adzersen KH, et al. Raw and Cooked Vegetables, Fruits, Selected Micronutrients, and Breast Cancer Risk: a Case-control Study in Germany. Nutr Cancer. 2003;46(2):131-7. PubMed PMID: 14690788.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Raw and cooked vegetables, fruits, selected micronutrients, and breast cancer risk: a case-control study in Germany. AU - Adzersen,Karl-Heinrich, AU - Jess,Patricia, AU - Freivogel,Klaus Wilhelm, AU - Gerhard,Ingrid, AU - Bastert,Gunther, PY - 2003/12/24/pubmed PY - 2004/5/27/medline PY - 2003/12/24/entrez SP - 131 EP - 7 JF - Nutrition and cancer JO - Nutr Cancer VL - 46 IS - 2 N2 - In 1998-2000, a case-control study of breast cancer was conducted in Heidelberg, Germany. Three hundred ten consecutively recruited cases with primary breast cancer were matched according to 10-yr age groups to 353 controls with conditions unrelated to diet or endocrine disorders. Intake of raw vegetables, total vegetables, and whole-grain products was inversely associated with breast cancer risk (highest vs. lowest quartile adjusted odds ratio [OR] 0.51, 95% confidence interval [CI] 0.31-0.84; OR = 0.62, 95% CI = 0.38-1.02; and OR = 0.57; 95% CI = 0.34-0.95, respectively). Also, high intake of some selected vitamins and minerals possessing putative DNA-stabilizing properties displayed significant inverse risk associations. Adjusted ORs were as follows: vitamin C (OR = 0.49, 95% CI = 0.2-0.88), folate equivalents (OR = 0.47, 95% CI = 0.25-0.88), b-carotene (OR = 0.46, 95% CI = 0.27-0.80), zinc (OR = 0.35, 95% CI = 0.15-0.78), and copper (OR = 0.51, 95% CI = 0.31-1.03). In contrast, no significant association with risk was seen for an increased intake of fruits, cooked vegetables, fiber, calcium, manganese, or iron. In this population of German women, components of raw vegetables and some micronutrients appear to decrease breast cancer risk. SN - 0163-5581 UR - https://www.unboundmedicine.com/medline/citation/14690788/Raw_and_cooked_vegetables_fruits_selected_micronutrients_and_breast_cancer_risk:_a_case_control_study_in_Germany_ L2 - http://www.tandfonline.com/doi/full/10.1207/S15327914NC4602_05 DB - PRIME DP - Unbound Medicine ER -