Breast cancer (BC) constitutes a prevalent health condition among women. Recent years have witnessed the identification of dietary proto-oncogenic factors that deserve attention. Besides the well-known role of alcohol and red and processed meat in BC development, the impact of other dietary components remains unclear. Our narrative review aims to explore the diet-BC relationship, focusing on sugar, dairy, and soy consumption. We conducted a PubMed literature search covering the last decade (2013–2023) and included 35 papers. We found limited evidence on the association between high sugar intake and BC incidence. On the other hand, dairy and soy consumption displayed a protective effect in the majority of the analyzed papers. However, a significant degree of heterogeneity was reported among the results. Menopausal status and the specific BC molecular subtypes were the main factors influencing the interpretation of the results. Exploring dietary factors and BC revealed inconsistencies: high glycemic index post-menopause may be a risk factor, while sugar-sweetened drinks and artificial sweeteners yielded conflicting results; fermented dairy showed potential benefits, non-fermented dairy presented inconsistent findings; soy impact on BC varied according to molecular subtype, with some studies suggesting a positive association in luminal-like BC. Hence, further investigation is crucial to obtain a uniform consensus on the diet-BC relationship.
乳腺癌是女性中一种普遍的健康问题。近年来，一些饮食性原癌因素已被确认值得关注。除了酒精、红肉和加工肉类在乳腺癌发展中的已知作用外，其他饮食成分的影响尚不明确。本文通过叙述性综述探讨饮食与乳腺癌的关系，重点关注糖类、乳制品和大豆的摄入。我们在PubMed数据库中检索了近十年（2013-2023年）的文献，共纳入35篇论文。研究发现，高糖摄入与乳腺癌发病率之间的关联证据有限。另一方面，在大多数分析文献中，乳制品和大豆的摄入显示出保护作用。然而，研究结果之间存在显著的异质性。绝经状态和特定的乳腺癌分子亚型是影响结果解读的主要因素。对饮食因素与乳腺癌关系的探讨揭示了不一致性：绝经后高血糖指数可能是一个风险因素，而含糖饮料和人工甜味剂的研究结果相互矛盾；发酵乳制品显示出潜在益处，非发酵乳制品的研究结果则不一致；大豆对乳腺癌的影响因分子亚型而异，部分研究表明在管腔样乳腺癌中存在正向关联。因此，需要进一步研究以就饮食与乳腺癌关系达成统一共识。
Common Misconceptions about Diet and Breast Cancer: An Unclear Issue to Dispel
肿瘤(癌症)患者之家