Breast Cancer and Fat Consumption

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THE CORRELATION BETWEEN FAT CONSUMPTIONAND BREAST CANCER IN WOMEN

INDAH SANDY SIMORANGKIR 030.05.113

FACULTY OF MEDICINE - TRISAKTI UNIVERSITY

JAKARTA

2008


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ABSTRACT

Epidemiologic studies reported that the incidence of breast cancer in women is rapidlyincrease. Many risk factors takes part in enhancing the morbidity. Studies are being done

in purpose to conclude the way to modify breast cancer risk factors to reduce the

incidence. High level of fat diet is one of those factors. Fat required for the body as

energy supply and supporting metabolisme. But excess of fat may alter normal cells into

cancerous cell. Therefore, fats become the matter to study and research. Early studies of

animal models show expectations of high fat intake correlated with greater number of

breast cancer cases. But still, the link between high fat intake and breast cancer remains

unclear in human. Eventhough it had been studied for number of years. Not only because

the reaction of animal models differ from human, but also there is still no satisfying

method of studying fat and breast cancer in human. It is difficult to study the relationship

between specific nutrients and breast cancer. People consume foods, not individual

nutrients. Therefore, the whole diet may be what is most important. More research and

study needed to reach definitive conclusions.

Keyword : breast cancer, dietary fat, fat consumption.

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CONTENT

Abstract1Content.....2

Introduction

A. Background.......3

B. Problems........3

C. Limitations of Problems........3

D. Objectives..4

E. Methods of Writing.......4

F. Frame of Writing.......4

Chapter 1. Breast Cancer in Women

A. Risk Factors.......................5

B. Symptoms..5

C. Developmental Stages.. 6

D. Treatment.. 6

Chapter 2. Fat Consumption

A. Fat As Nutrient For Human Body..7

B. Types of Dietary Fat..7

C. Recommendation of Dietary Fat ..7

Chapter 3. Correlation Between Fat Consumption and Breast Cancer in Women

A. Fat Induces Cancer Cell Activity...8

B. Studies of Probable Link Between Fat and Breast Cancer8

Conclusion.10

References..11

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INTRODUCTION

Epidemiology study reported that the incidence of breast cancer in women increases

every year. Researches show some factors that might play role increasing the risk of breast cancer. One of them is fat consumption. Some studies suggest that high fat diet

may increase breast cancer risk and reducing fat diet may reduce the risk. Because of the

important health implications regarding dietary fat and breast cancer risk and the current

controversy over the influence of fat on breast cancer risk, this relationship is still the

focus of much study. Clinical or intervention trials offer hope for an answer. Several

clinical trials currently study the relationship between dietary fat, other components of

the diet, and the risk of breast cancer, other diseases, and mortality.

A. Background

Early studies suggested that high dietary fat intake was associated with a higher incidence

of breast cancer. Other studies have failed to show a clear relationship between fat intake

and breast cancer risk. These conflicting reports left questions from patients about how

they can modify risk factors to prevent adopting breast cancer. More studies are being

done in purpose to obtain clear link between dietary fat level and breast cancer.

B. Problems

High level of fat consumption may increase the risk of breast cancer.

C. Limitations of problems

What is breast cancer?

Why fat required for human body?

How can fat effect the pathology of breast cancer?Is there any significant evidence of dietary fats contribution in breast cancer?

D. Objective

The definition, types, staging of breast cancer

Functions of fats in human body

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The effect of fats which alter normal cells into cancerous cell

The progress of studies about fats and breast cancer risk

Preventive steps of breast cancer, including dietary fat

E. Methods of Writing

The methods of writing this paper are by collecting information from medical journals

available on the internet.

F. Frame of Writing

Introduction

Chapter 1. Breast Cancer in Women

A. Risk FactorsB. Symptoms

C. Developmental Stages

D. Treatment

Chapter 2. Fat Consumption

A. Fat as Nutrient for Human Body

B. Types of Fat

C. Recommendation of Dietary Fat

Chapter 3. Correlation Between Fat Consumption and Breast Cancer

A. Fat Induces Cancer Cell Activity

B. Studies of Probable Correlation Between Fat and Breast Cancer

Conclusion

References

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CHAPTER 1

BREAST CANCER IN WOMEN

Breast cancer defined as the rapid growth and proliferation of cells which origin is the

breast tissue. It refers to a malignant tumor that has developed from breast cells.

A. Risk Factors

No one knows exactly why a normal breast cell becomes a cancerous one, and there is

probably no single cause. Breast cancer may results from a combination of these

etiologies, which grouped into several categories:

a. Genetic

Two factors of genetic as risk factors of breast cancer are hereditary and gene

mutation. Discovery acclaimed that breast cancer can develop when a woman inherits

a breast cancer susceptibility gene from one of her parents. It is also possible that

gene mutation lead the changing into abnormality of normal cells into cancer cells.

b. Gender

Most breast cancer occurs in women, although also possible in men

c. Age

Breast cancer becomes much more common as women grown older than younger aged. Hormonal

The female hormones estrogen and progesterone are involved in breast cancer

formation. The estrogen may be the prime suspect of breast cancers pathology.

e. Diet, Exercise and Lifestyle

Studies shown weight gain may lead to cancer stages. Women with obesity, under

alcohol abuse, smoking, and lazy to exercise got higher risk of breast cancer.

B. Symptoms

Most breast cancers symptoms are not detected until after menopause. Early breast cancer

symptoms usually do not cause pain or discomfort. In fact, when breast cancer symptoms

first develop, patients may not notice them at all. Some of the common breast cancer

symptoms that need to be aware of: a lump or thickening in or near breast or in the

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underarm area. This lump may felt firm and sometimes be accompanied by pain or

tenderness, change in the size, shape or appearance of breast, possible nipple discharge.

D. Developmental Stages

When the presence of cancer cells at breast is affirmative, it is stated as carcinoma in situ.

The cancer cells are not yet invasive and not able yet to travel trough the lymph nodes or

other parts of the body. The following stages of phase or progression are:

a. Stage I

The tumor is no larger than two centimeters (cm) and has not spread outside the breast. It

is usually undetected visually. The treatment is to prevent metastases.

b. Stage II

The tumor is from two to five cm and/or has spread to the lymph nodes under the arm

c. Stage III

The cancer is larger than five cm involves the underarm lymph nodes to greater extent,

and/or has spread to other lymph nodes or other tissues near the breast, such as skin, chest

wall, ribs and chest muscles.

d. Stage IV

The cancer has spread to other organs of the body (metastatic cancer), most often the

lungs, bones, liver, brain, skin-center, and neck lymph nodes.

E. Treatment

The main aim of treatment is to stop or block the uncontrolled development of cancer

cells.. Lumpectomy were done by lifting the disturbing tumor and small amount

(minimally) of healthy tissue. With this step, left healthy tissue will able to reformatting

the breast naturally. Mastectomy will remove the infected breast preventing metastases. It

is not always all part of breast. Usually, radiating therapy given with lumpectomy or

mastectomy in order to destroy cancer cells so they would not spread to other organs.

Drugs related therapy is the chemotherapy. Hormonal therapy could do some good by

inducing some hormones synthesis to block the uncontrolled development of cancer cells.

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CHAPTER 2

FAT CONSUMPTION

Human body needs energy to do activities. With the regulation of body itself, the

digestive system, energy obtained from food we consumed. Ideally, our daily food should

be consists of macronutrients (carbohydrate, protein, fat), micronutrients (vitamins and

minerals) and water (6-8 glasses a day).

A. Fat as nutrient for human body

The functions of fat as nutrient for body are maintaining normal growth and

development, the most concentrated source of energy (about 9 kcal/g, which is more than

twice the energy yielded by carbohydrates and proteins), absorbing certain vitamins,providing cushioning for the organs to prevent damage, body protection of low

temperature and maintaining cell membranes.

B. Types of Dietary Fat

Dietary fat contains two main groups of fatty acids: saturated and unsaturated. All fats

and oils eaten by humans are mixtures of saturated and unsaturated fatty acids. Saturated

fats (SFA), found mainly in meat and whole-milk products (butter, cream), are onlyfound in foods that come from animals, not those that come from plants.

Monounsaturated fats (MUFA), found in many nuts and in olive oils, and polyunsaturated

fats (PUFA), found in seafood, fish oils, and corn oil. These groupings of fats have

important health implications because excess intake of saturated fats is one of the risk

factors for other morbidity. In contrast, PUFAs are believed to be protective.

C. Recommendation of Dietary Fat

The 2005 Dietary Guidelines for Americans recommend the total fat intake between 20

and 35 percent of calories. Less than 10% total calories from saturated fat. In addition to

these specific guidelines on fat intake, women should eat a healthful diet consisting of

plenty of fruits, vegetables, and whole grains. It is important to note that eating reduced

fat foods does not necessarily mean that the diet is balanced and healthy.

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CHAPTER 3

CORRELATION BETWEEN FAT CONSUMPTION AND BREAST CANCER

A. Fat Induces Cancer Cell Activity

Fat cells split easily, they contribute to a high population of free radicals, the

molecular fragments which tear at the cells membrane, and damage the cells DNA

structure. Mutation can occur, alter the expression of genes then leads to the formation

and growth of cancerous cells (mammary cells).

High fat diet may increases body weight, which is an established risk factor for

postmenopausal breast cancer. Because fat cells producing extra estrogen and other

hormones, which might stimulate breast cell growth. High level of saturated fat may

worsen insulin resistance. Several

studies suggest associations of plasma concentrationsof insulin, C peptide, and insulin growth factor-I with breast cancer.

A certain components in foods containing animal fat may lead to breast cancer. (For

example, cooked red meat is a source of carcinogens such as heterocyclic amines, N -

nitroso compounds, and polycyclic aromatic hydrocarbons that are related to induction of

mammary tumors in animals .

Both saturated fats and polyunsaturated fats, particularly those containing omega-6

fatty acids have been shown to increase the growth of breast tumors in laboratory

animals. In human studies of saturated and polyunsaturated fats, the results are mixed and

it is not possible to draw a conclusion.

B. Studies of Probable Link Between Fat and Breast Cancer

Epidemiologic studies have produced conflicting results regarding an association of

dietary fat with breast cancer. Although strong associations have been found in

international correlation studies and animal studies, most case-control studies indicate

weak association, and prospective cohort studies usually shown little or no association.

The eight-year Women's Health Initiative (WHI) Dietary Modification prevention

study reported there was a 9 percent lower risk of breast cancer risk in the study group

who ate the low-fat diet compared to the control group. This reduction in risk was not

considered to be statistically significant. The study is reported in the February 8, 2006

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issue of the Journal of the American Medical Association. Other factors might effect the

validity of study result. None of the women in either group were asked to change their

use of dietary supplements or other health-related behaviors, such as exercise or smoking.

Leaving a leak of hesitation that, the result of study might not be because of low fat diet.

The National Institutes of Health (NIH)AARP (formerly the American Association

of Retired Persons) Diet and Health Study Result was reported in the March 21, 2007

issue of the Journal of the National Cancer Institute. This study found that the rate of

invasive breast cancer in women was 11% to 22% higher in women who had a high fat

intake (90 g/day or 40% calories from fat). It also found that dietary fat intake during

postmenopausal years has little, if any, impact on breast cancer risk.

European Prospective Investigation into Cancer and Nutrition reported on 2008 an

association between high saturated fat intake and greater breast cancer risk was found.But the evidence indicates a weak positive association. Meanwhile, there is no significant

association of breast cancer with total, monounsaturated, or polyunsaturated fat was

found. Because the etiologies of pre- and postmenopausal breast cancer are different in

many respects, the relation between fat and breast cancer may also differs.

More research is needed to better understand which types of fat should be avoided

and how much of each type alters cancer risk. Although monounsaturated and

polyunsaturated fatty acids have been studied for a number of years, their effects are still

unclear. More research and study needed to reach definitive conclusions. It is difficult to

study the relationship between specific nutrients and breast cancer. We consume foods,

not individual nutrients. Therefore, the whole diet may be what is most important.

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CONCLUSION

Even though some study had reported that low fat diet may reduce breast cancer

risk, the link remains not significant. What is best for people is to maintain a healthy

lifestyle rather than focusing on their fat intake. Still, other risk factors of breast cancer

beside fat consumption are modifiable. Well-balanced diet that is low in saturated fat and

includes lots of fruits and vegetables, regular, moderate exercise, maintaining a healthy

weight, limiting alcohol, no smoking. Interventions to control the amount of body fat

(promotion of exercise and caloric restraint) are likely to have a greater impact on breast

cancer incidence than a reduction in fat intake.

Although dietary fat have been studied for a number of years, their effects to breastcancer risk are still unclear. It is difficult to study the relationship between specific

nutrients and breast cancer. We consume foods, not individual nutrients. Therefore, the

whole diet may be what is most important. More research and study needed to reach

definitive conclusions.

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REFERENCE

Berrino F, Sieri S, Krogh V, Ferrari P, Pala V et al. Dietary fat and breast cancerrisk in the European Prospective Investigation into Cancer and Nutrition.

American Journal of Clinical Nutrition. 2008 Nov;88(5)1304-12.

Hede K. A Low Fat Dietary Pattern Intervention Did Not Reduce Breast Cancer. Journalof the National Cancer Institute. 2008 Feb 26.

Journal of the National Cancer Institute (2007, March 22). Increased Breast Cancer Risk Associated With Greater Fat Intake. ScienceDaily . Retrieved December 2, 2008, fromhttp://www.sciencedaily.com /releases/2007/03/070321161542.htm

Prentice RL et al. Low Fat Dietary Pattern and Risk of Invasive Breast Cancer, TheWomen's Health Initiative Randomized Controlled Dietary Modification Trial.

Journal of the American Medical Association.

2006 Feb 8;295(6):639-42.

Cho E, Spiegelman D, Hunter DJ, Chen WY, Colditz GA, Willet WC. PremenopausalFat Intake and Risk of Breast Cancer . Journal of the National Cancer Institute.2003 July 16;95(14)1079-85.

Napieralski JA. Dietary Fat and the Risk of Breast Cancer. The American Society for Nutritional Sciences. 1999 May.

Willet WC. Fat, Energy and Breast Cancer. The Journal of National Cancer Institute.1997 May;127(5):921-3.

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Breast Cancer and Fat Consumption