Constituents of allium vegetables such as onions, garlic, leeks and chives have been shown to have anti-carcinogenic properties in in-vitro and in-vivo studies. However, the results from epidemiological studies have been inconsistent. This study examined the relation between consumption of allium vegetables in adulthood and breast cancer risk. We analyzed the data from 'Breast Cancer in Women of Polish Ancestry' study, a population based breast cancer case-control study designed to study the effects of dietary and lifestyle changes that occur with migration on breast cancer risk among Polish immigrants to the United States. Dietary intake was assessed by a food frequency questionnaire and a risk factor questionnaire was used to evaluate lifestyle factors. Analysis of 140 histologically confirmed breast cancer cases and 303 age and area of residence matched controls showed an inverse statistically significant association between increased garlic intake (g3 serving versus 1 servings/week, OR=0.39, 95% CI=0.18-0.83) and breast cancer risk. For total allium vegetable intake (garlic, onions, green onions, chives and leeks), the observed 40% reduction in risk (10 serving versusThey evaluated diet in 13070 women from the European Prospective Investigation of Cancer and Nutrition (EPIC) study with an FFQ and 7 day food diary. Analysis of the data from 168 incident cases of breast cancer and four age and date ofanbsp;...
|Title||:||Are Allium Vegetables and Their Constituents Associated with Reduced Risk of Breast Cancer?|
|Author||:||Roveena Noeline Goveas|
|Publisher||:||ProQuest - 2008|