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Your search keyword '"Maedeh Mozafarinia"' showing total 2 results
Start Over Author "Maedeh Mozafarinia" Topic breast neoplasms
2 results on '"Maedeh Mozafarinia"'

1. Dietary soluble, insoluble, and total fiber intake and their dietary sources in association with breast cancer

Author

Faezeh Zademohammadi, Bahareh Sasanfar, Fatemeh Toorang, Maedeh Mozafarinia, Amin Salehi-Abargouei, and Kazem Zendehdel

Subjects
Dietary fiber, Insoluble fiber, Soluble fiber, Breast neoplasms, Public aspects of medicine, RA1-1270
Abstract

Abstract Background A few studies have examined the association between different types of dietary fiber as well as their sources and the risk of breast cancer (BC) and the present study aimed to investigate these associations in a case-control study among Iranian women. Methods A total of 464 women with pathologically confirmed breast cancer within the past year and 498 age-matched healthy controls were included. Dietary intakes were assessed using a 168-item food frequency questionnaire. The association between dietary soluble, insoluble, total dietary fiber, as well as, fiber from fruits, vegetables, legumes, cereals, and nuts intake with odds of breast cancer was assessed using multivariate logistic regression analysis. Results Mean total dietary fiber intake of patients with and without cancer were 33.1 ± 15.3 g per day (g/d) and 34.2 ± 16.5 (g/d), respectively. Dietary total fiber (OR = 0.65; 95%CI: 0.47–0.90, Ptrend = 0.01), insoluble fiber (OR = 0.68; 95%CI: 0.49–0.93, Ptrend = 0.01), fruits’ fiber (OR = 0.68; 95%CI: 0.49–0.94, Ptrend = 0.02), and vegetables’ fiber (OR = 0.66; 95%CI: 0.48–0.91, Ptrend = 0.01) were significantly associated with reduced likelihood of developing breast cancer in all participants. Furthermore, dietary total and insoluble fiber, as well as, fiber from fruits were significantly associated with lower odds of breast cancer in premenopausal women (P

Published
2024
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2. Association between dietary fat and fat subtypes with the risk of breast cancer in an Iranian population: a case-control study

Author

Bahareh Sasanfar, Kazem Zendehdel, Amin Salehi-Abargouei, Maedeh Mozafarinia, and Fatemeh Toorang

Subjects
Adult, RC620-627, Endocrinology, Diabetes and Metabolism, Clinical Biochemistry, Physiology, Breast Neoplasms, Clinical nutrition, Iran, Diet Surveys, Body Mass Index, Young Adult, Endocrinology, Breast cancer, Risk Factors, Neoplasms, medicine, Humans, Fatty acids, Nutritional diseases. Deficiency diseases, Monounsaturated fatty acid, Aged, chemistry.chemical_classification, Aged, 80 and over, Premenopausal, Animal fat, Animal fat saturated fatty acid, business.industry, Research, Biochemistry (medical), Case-control study, Age Factors, Middle Aged, medicine.disease, Dietary Fats, Logistic Models, Polyunsaturated fatty acid, chemistry, Quartile, Case-Control Studies, Saturated fatty acid, Fatty Acids, Unsaturated, Female, Postmenopausal, business, Body mass index, Dietary fat
Abstract

Aim To examine the relationship between dietary fat intake and breast cancer (BC) development. Method This case-control study included 473 women with breast cancer (pathologically confirmed) and 501 healthy subjects matched by age and residency. Dietary intakes of different types and sources of fatty acids were assessed using a validated food frequency questionnaire. The association between dietary fats and odds of BC was assessed using a logistic regression model in crude and multivariable-adjusted models. P values below 0.05 were regarded as statistically significant. Results Participants’ age and body mass index were 44.0 ± 10.8 years and 28.4 ± 5.6 kg/m2, respectively. Individuals with the highest quartile of total fat intake and polyunsaturated fatty acid (PUFA) intake were 1.50 times more at risk to develop BC than others. A positive significant association was observed between animal fat (Q4 vs. Q1, OR = 1.89, 95 % CI = 0.93–3.81), saturated fatty acid (SFA) (Q4 vs. Q1, OR = 1.70, 95 % CI = 0.88–3.30), monounsaturated fatty acid (MUFA) (Q4 vs. Q1 OR = 1.85, 95 % CI = 0.95–3.61) and PUFA intake (Q4 vs. Q1, OR = 2.12, 95 % CI = 1.05–4.27) with BC risk in postmenopausal women. However, there was no association in premenopausal women. Conclusions Total dietary fat and its subtypes might increase the risk of BC, especially in postmenopausal women. This observational study confirms the role of dietary fat in breast cancer development. Intervention studies involving different estrogen receptor subgroups are needed.

Published
2021

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