Association between different types of dietary carbohydrate and breast cancer

Summary Background Among modifiable lifestyle factors, unhealthy dietary intake is associated with higher risks of breast cancer (BC). This paper aimed to investigate the association of different types of dietary carbohydrate with BC risk among women 20–75 years old. Design This case-control study was carried out on 180 women with BC and 360 healthy individuals as the control group. Basic information including anthropometric measurements, medical history, physical activity, alcohol consumption, reproductive histories, smoking, and education level were collected. The amount of intake of carbohydrate, simple sugar, sucrose, maltose, and fructose were assessed using food frequency questionnaire (FFQ). Results The amounts of intake of total carbohydrate [odds ratio (OR) = 1.76; 95% confidence interval (CI) (1.24–2.14); P = 0.01], simple sugar (OR = 1.95, 95% CI (1.42–3.39); P = 0.01), sucrose (OR = 1.97, 95% CI (1.18–3.12); P = 0.02), maltose (OR = 4.07, 95% CI (1.68–8.14); P = 0.03), and fructose (OR = 1.104, 95% CI (1.06–1.36); P = 0.01) were positively associated with BC after adjustments for age, body mass index (BMI), smoking, using alcohol, physical activity, and dietary intake of calorie, protein, and fat. No significant association was found between the intake of glucose, galactose, and lactose with BC. Conclusions The results of this study identified that some types of dietary carbohydrates may play a role in the development of BC. Different monosaccharides and disaccharides may have different effects on the risk of breast cancer. Further longitudinal studies are warranted to identify the effects of carbohydrates on BC and to explore the underlying mechanisms.