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Research

Carotenoids

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By: Sean Moloughney

Editor, Nutraceuticals World

Indication: Breast cancer

Source: Am J Clin Nutr, 2004;79:857-864.

Research: Researchers analyzed the dietary habits of 414 women with breast cancer and 429 healthy subjects to evaluate the influence of carotenoids and essential fatty acids on breast cancer risk. All of the women were French Canadians in Montreal, a relatively homogeneous (or genetically and culturally related) group.

Results: Several dietary and lifestyle patterns influenced the risk of breast cancer. In women who had never used hormone-replacement therapy, high intake of beta-carotene was associated with a 43% lower risk of breast cancer. In contrast, in premenopausal women who ever smoked, the highest intakes of alpha-carotene were associated with a 140% increased risk of breast cancer. Breast cancer risk was also affected by an interaction among intakes of carotenoids and essential fatty acids. For example, in postmeno­pausal women, the combined high intake of carotenoids and omega 3 fats (found in fish) was associated with a 48% lower risk of breast cancer. However, postmenopausal women who had a high intake of carotenoids and omega 6 fats (found in many processed foods) had a 92% higher risk of cancer.

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