Hasaanein,, M. (2003). RELATION BETWEEN DIETARY INTAKE AND BREAST CANCER. Journal of Food and Dairy Sciences, 28(11), 6779-6794. doi: 10.21608/jfds.2003.246296
Manal A. M. Hasaanein,. "RELATION BETWEEN DIETARY INTAKE AND BREAST CANCER". Journal of Food and Dairy Sciences, 28, 11, 2003, 6779-6794. doi: 10.21608/jfds.2003.246296
Hasaanein,, M. (2003). 'RELATION BETWEEN DIETARY INTAKE AND BREAST CANCER', Journal of Food and Dairy Sciences, 28(11), pp. 6779-6794. doi: 10.21608/jfds.2003.246296
Hasaanein,, M. RELATION BETWEEN DIETARY INTAKE AND BREAST CANCER. Journal of Food and Dairy Sciences, 2003; 28(11): 6779-6794. doi: 10.21608/jfds.2003.246296
Depl of Home Economics, Faculty of Specific Education, Minufiya University
Abstract
Nutrition and lifestyle may be largely responsible for the devel9pmenl of common cancer. This research aimed to study the relation-ship between fO~ intake. consumption of specific amino acids and increased risk of cancer. One hun red (100) patients with breast cancer were chosen randomly at the National Canee Institute- Cairo University- Egypt. Dala were collected Ihrough an interview with breast cancer patients Including socio-economics status, 24 hr dietary recall and anthrf' pometric measurements were conducted. Results revealed deficiencies in calcium, it.A, vit.C and vll.D for women with breast cancer. Results also revealed that the high quality of protein consumed by women with breast cancer was confirmed by calJulation of EAAI, B.V. and PER which were higher for age group 25-50 years. Results also showed that percent of linoleic C,a:2 and linolenic C18.J fatty acids of total polyunsaturated fatty acids were 63.39% and 18.69% in the age group 2~50 years respectively. There were some different highly Significant correlations betWeen total protein, animal protein and plant protein with amino acids, also there were different highly significant correlation's between calories, total fat, animal fat, plant fat, cholesterol and fiber with fatly acids, Our data suggest that low breast cancer is associated with low intake of total fats (mainly constituted of monounsaturated lipids) and low intake of high fat snacks, sweet items and high intake of cereals, fNits and vegetables specially containing carotenoids and Iycopene.
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