© 1999 by Oxford University Press
Journal of the National Cancer Institute, Vol. 91, No. 6, 547-556,
March 17, 1999
© 1999 Oxford University Press
REPORTS |
Dietary Carotenoids and Vitamins A, C, and E and Risk of Breast Cancer
Affiliations of authors: S. Zhang, W. C. Willett, Departments of Nutrition and Epidemiology, Harvard School of Public Health, and Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women's Hospital, Boston, MA; D. J. Hunter, G. A. Colditz, Department of Epidemiology, Harvard Center for Cancer Prevention, Harvard School of Public Health, and Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women's Hospital, Boston; M. R. Forman, the Division of Clinical Sciences, National Cancer Institute, Bethesda, MD; B. A. Rosner, Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women's Hospital, and Department of Biostatistics, Harvard School of Public Health, Boston; F. E. Speizer, Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women's Hospital, and Department of Environmental Health, Harvard School of Public Health, Boston; J. E. Manson, Department of Epidemiology, Harvard School of Public Health, and Channing Laboratory and Division of Preventive Medicine, Department of Medicine, Harvard Medical School and Brigham and Women's Hospital, Boston; S. E. Hankinson, Department of Epidemiology, Harvard School of Public Health, and Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women's Hospital, Boston.
Correspondence to: Shumin Zhang, M.D., Sc.D., Department of Nutrition, Harvard School of Public Health, 665 Huntington Ave., Boston, MA 02115 (e-mail: Shumin.Zhang{at}channing.harvard.edu).
BACKGROUND: Data on intake of specific carotenoids and breast cancer risk are limited.
Furthermore, studies of vitamins A, C, and E in relation to breast cancer risk are inconclusive.
We have conducted a large, prospective study to evaluate long-term intakes of these nutrients and
breast cancer risk. METHODS: We examined, by use of multivariate analysis, associations
between intakes of specific carotenoids, vitamins A, C, and E , consumption of fruits and
vegetables, and breast cancer risk in a cohort of 83 234 women (aged 33-60 years in
1980) who were participating in the Nurses' Health Study. Through 1994, we identified
2697 incident cases of invasive breast cancer (784 premenopausal and 1913 postmenopausal).
RESULTS: Intakes of ß-carotene from food and supplements, lutein/zeaxanthin, and vitamin
A from foods were weakly inversely associated with breast cancer risk in premenopausal women.
Strong inverse associations were found for increasing quintiles of 
-carotene,
ß-carotene, lutein/zeaxanthin, total vitamin C from foods, and total vitamin A among
premenopausal women with a positive family history of breast cancer. An inverse association
was also found for increasing quintiles of ß-carotene among premenopausal women who
consumed 15 g or more of alcohol per day. Premenopausal women who consumed five or more
servings per day of fruits and vegetables had modestly lower risk of breast cancer than those who
had less than two servings per day (relative risk [RR] = 0.77; 95%
confidence interval [CI] = 0.58-1.02); this association was stronger among
premenopausal women who had a positive family history of breast cancer (RR = 0.29;
95% CI = 0.13-0.62) or those who consumed 15 g or more of alcohol per day (RR
= 0.53; 95% CI = 0.27-1.04). CONCLUSIONS: Consumption of fruits and
vegetables high in specific carotenoids and vitamins may reduce premenopausal breast cancer
risk.
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