Modification of Food Consumption, Reduction of Breast Cancer: A Review Study

Breast cancer is the most common cancer in women worldwide. Breast cancer can involve patients, family and community from different dimensions and imposes significant economic burden on the health system and communities. Several risk factors for breast cancer are stated from which some are modifiable. Prevention is always focused towards factors that are changing including nutrients types. This review study investigates the relationship between diet and breast cancer in women.
First, English and Persian language documents were searched based on keywords associated with food consumption and breast cancer. The results were limited to published articles from 2000 to 2015. The manual search was done on research projects and textbooks.
Findings: Of 503 obtained articles, 119 were studied which related to various food consumption and breast cancer and only 48 articles were used in this study. In general, most findings suggest that food intake and dietary modification can reduce the incidence of breast cancer.
Regarding the increasing prevalence of breast cancer in the world and the effects of food on it, appropriate nutrition patterns with emphasis on reducing breast cancer are recommend and considered in global and national policy and planning.