Dietary carotenoids and risk of hormone receptor-defined breast cancer in a prospective cohort of Swedish women |
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| Authors: | Susanna C. Larsson Leif Bergkvist Alicja Wolk |
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| Affiliation: | 1. Department of Health Sciences, Section of Anesthesiology, Intensive Care and Pain, University of Florence, Italy;2. Department of Translational Surgery and Medicine, University of Florence, Italy;1. Unit of Nutritional Epidemiology, The National Institute for Environmental Medicine, Karolinska Institutet, Box 210, 171 77, Stockholm, Sweden;2. Department of Surgical Sciences, Section of Orthopedics, Uppsala University, Akademiska sjukhuset, 751 85 Uppsala, Sweden;3. Department of Public Health, Environmental Medicine, University of Southern Denmark, Winsløws Vej 17, Odense, Denmark;4. Department of Molecular Medicine and Surgery, Karolinska University Hospital Solna, 171 76 Stockholm, Sweden;1. Division of Cardiology, Department of Internal Medicine/Cardiovascular Center, Seoul National University Hospital, Seoul, Republic of Korea;2. Division of Cardiology, Department of Internal Medicine/Cardiovascular Center, Seoul National University Bundang Hospital, Seongnam, Republic of Korea |
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| Abstract: | Carotenoids have antioxidant and antiproliferative properties and may reduce the risk of breast cancer. We examined the association between dietary carotenoids and risk of invasive breast cancer in the Swedish Mammography Cohort, a population-based cohort of 36,664 women who completed a questionnaire in 1997. During a mean follow-up of 9.4 years, 1008 women were diagnosed with incident breast cancer. Dietary carotenoids were not significantly associated with the risk of breast cancer overall or with any subtype defined by oestrogen receptor (ER) and progesterone receptor (PR) status. However, dietary α-carotene and β-carotene were inversely associated with the risk of ER–PR-breast cancer among ever smokers. Among ever smokers, the multivariable relative risks of ER–PR-breast cancer comparing the highest with the lowest quintile of intake were 0.32 (95% confidence interval (CI): 0.11–0.94; Ptrend = 0.01) for α-carotene and 0.35 (95% CI: 0.12–0.99; Ptrend = 0.03) for β-carotene. The risk of breast cancer also decreased with increasing intakes of α-carotene (Ptrend = 0.02) and β-carotene (Ptrend = 0.01) among women who did not use dietary supplements. These findings suggest that dietary α-carotene and β-carotene are inversely associated with the risk of breast cancer among smokers and among women who do not use dietary supplements. |
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