Besin Gruplarının Meme Kanseri Gelişme Riski Üzerine Etkileri Var Mıdır?

Abstract

Meme kanseri kadınlarda en sık görülen kanser türüdür. Genetik, davranışsal ve çevresel faktörler meme kanseri etiyolojisinde yer almaktadır. Bu derlemede çevresel ve davranışsal bir faktör olan beslenme kapsamında süt ve süt ürünleri; et ve et ürünleri; sebze ve meyve; tahıl, yağ tüketimi ile meme kanseri riski arasındaki ilişkinin incelenmesi amaçlanmıştır. Süt ve süt ürünlerinin bileşiminde bulunan kalsiyum ve D vitamini meme kanseri riskinde koruyucu role sahip olabilir. Ancak kırmızı ve işlenmiş etlerde genellikle pişirme sırasında oluşan bileşikler meme kanseri riskini artırabilir. Sebze ve meyveler ise zengin vitamin, polifenol, karotenoid ve posa içerikleri sayesinde meme kanseri riskini azaltabilir. Benzer şekilde tam tahılların bileşiminde bulunan fitoöstrojenler, fenolik asitler, antioksidan vitaminler ve posa meme kanseri riskini azaltabilir. Diyet yağ alımı ve yağ asitleri ile meme kanseri riskini inceleyen çalışmaların sonuçları ise farklılık göstermektedir. İncelenen bu besin gruplarının meme kanseri riski üzerine etkisinin araştırılması için daha fazla çalışmaya ihtiyaç olduğu düşünülmektedir.

Keywords

• besin ögeleri
• Meme kanseri
• beslenme
• beslenme
• besin grupları
• besin grupları

Do Food Groups Have Effects On The Risk Of Developing Breast Cancer?

Abstract

Breast cancer is the most common type of cancer in women. Breast cancer is caused by a combination of genetic, behavioral, and environmental factors. In this review, it is aimed to examine the relationship between nutrition which is behavioral and enviromental factors and breast cancer risk. Within the scope of nutrition, milk and product, meat and product, vegetables and fruit, cereal, oil food groups is discussed. Calcium and vitamin D, which are found in milk and dairy products, may reduce the risk of breast cancer. Compounds commonly formed during cooking in red and processed meats, on the other hand, can increase the risk of breast cancer. Vegetables and fruits can reduce the risk of breast cancer thanks to their rich vitamin, polyphenol, carotenoid and fiber content. Similarly, phytoestrogens, phenolic acids, antioxidant vitamins and fiber found in the composition of whole grains can reduce the risk of breast cancer. The results of studies examining on dietary fat intake, fatty acids and breast cancer risk differ. More research is needed to investigate the effects of these food groups on breast cancer risk.

Keywords

• Breast cancer
• nutrition
• food groups
• nutrients

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