DHA, Carotenoids May Reduce Breast Cancer Risk

MONTREAL--A population-based study of more than 800 French Canadians suggests higher intakes of total carotenoids and omega-3 essential fatty acids (EFAs) may reduce the risk of breast cancer. The study was published in the May issue of The American Journal of Clinical Nutrition (79, 5:857-64, 2004) (www.ajcn.org).

Researchers from the Centre Hospitalier de l'Universite de Montreal-Hotel-Dieu used food-frequency questionnaires submitted by 414 women with breast cancer and 429 controls. While no significant association was apparent between any individual or total carotenoids and breast cancer risk, after adjustment for major determinants, beta-carotene was related to a reduced risk of breast cancer in women who never used hormone replacement therapy and alpha-carotene was linked to an increased risk of breast cancer in premenopausal women. In postmenopausal women, total carotenoids were positively associated with breast cancer risk in women with a high intake of the omega-6 arachindonic acid (ARA), but inversely associated if the women had a high intake of the omega-3 docosahexaenoic acid (DHA).

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