Determination of risk factors related to obesity and diet in breast cancer occurrence

This study was carried out in order to determine risk factors related to obesity and diet in breast cancer occurrence with 40 patients aged 18 and over, who were recently diagnosed with breast cancer and who applied to Hacettepe University Faculty of Medicine Oncology Hospital Medical Oncology Unit (case group), and 40 volunteer individuals with no diagnosis of cancer and no cancer history in the family, who had similar characteristics to the patient group (PG) with respect to age and who applied to Hacettepe University Department of Internal Medicine (control group). A questionnaire form developed for the study was applied on all the individuals taken into the scope of the study by the researcher through face-to-face interview method. The body compositions of all the individuals were measured using bioelectrical impedance analysis (BIA). The measurements of body weights, heights, waist circumference, hip circumference were taken by the researcher. The body mass index (BMI) values were calculated using the heights and weights. Average amounts of daily energy and nutritional element consumption through diet was identified using the food consumption frequency form. Certain biochemical parameters were analyzed and the status of physical activity was assessed. In this study, the mean age of individuals with breast cancer was found 51.8±12.90 years and that of the control group (CG) was found 50.9±13.05 years. It was determined that 22.5% of the individuals with breast cancer had cancer history in their families. The mean menarcheal age of the individuals with breast cancer was determined as 13.03±1.17 years, while it was found to be 12.3±0.95 years in individuals from the control group [OR: 1.835 (95% CI= 1.102 - 3.055), p=0.020]. The mean age at first birth was determined as 22.64±3.78 years in individuals with breast cancer, and 21.63±2.99 years in the control group [OR: 1.195 (95% CI= 11.003 - 1.424), p=0.046]. The median of the number of children, on the other hand, was found 2 (1 - 6) in individuals with breast cancer and 2 (1 - 3) in the control group [OR: 2.488 (95% CI= 0.886 - 6.990)]. It was established that individuals who smoked had 1.762 times higher risk for developing breast cancer [OR: 1.762 (95% CI= 1.036 - 2.997)]. As for individuals who drank alcohol, the risk of breast cancer was 1.342 times higher, yet this amount of risk was not found to be statistically significant (p>0.05). No statistically significant relation was detected between BMI and breast cancer (p>0.05). It was found out that 47.5% of the individuals with breast cancer and 30.0% of the ones in the CG ate quickly. It was determined that breast cancer risk was 3.562 times higher in individuals eating quickly than those who eat slowly [OR: 3.562 (95% CI= 1.183 - 10.731)]. It was established that 40% of the individuals in PG and 52.5% of those in CG consumed two snacks a day. No statistically significant difference was found between PG and CG in terms of the number of snacks (p >0.05). When the types of oil generally used in meals are examined, sunflower seed oil was the oil type that was preferred the most for both groups in meat dishes (PG: 45.0%, CG: 62.5%), pastries (PG: 55.0%, CG: 72.5%) and fried foods (PG: 77.5%, CG: 80.0%). As for cooking methods, it was established that 77.5% of the women in PG used oven/grill/pan and 75.0% of them used frying in oil when cooking meat, while 87.5% of those in CG used oven/grill/pan and 67.5% used boiling. When cooking fish, on the other hand, 80.0% of the women in PG used frying in oil while 82.5% of those in CG preferred oven/grill/pan. The difference between the amounts of cholesterol intake of individuals in PG and those in CG was regarded statistically significant (p<0.05). It was determined that daily average pulp intake of the individuals in PG was 19.4±5.24 g, whereas that of the individuals in CG was 27.2±6.86 g [OR: 0.813 (95% CI: 0.738 - 0.897)] and this difference between the groups was determined to be statistically significant (p<0.05). It was also determined that the risk of developing breast cancer in individuals who consumed garlic [OR: 3.5 (95% CI= 0.768 - 15.598, p=0.008)] and fresh vegetables [(OR: 5.83 (95% CI= 1.470 - 23.155, p=0.019) two or three times a day was 3.5 and 5.83 times higher, respectively, than those who consumed them every day. In conclusion, it can be stated that there is a relation between breast cancer and lifestyle factors and that the risk of developing breast cancer can be reduced with changes to be made in the diet, one of the lifestyle factors.