August: Comparison of Baseline Dietary Intake of Hispanic and Matched Non-Hispanic White Breast Cancer Survivors Enrolled in the Women’s Healthy E...

In the United States, white women have the highest risk of developing breast cancer followed in decreasing frequency by African American, Asian, Pacific Islander, Hispanic, American Indian, and Alaskan women. The risk of acquiring breast cancer varies among racial groups most likely because of cultural and environmental factors such as diet. Previous research has concluded that diets rich in fruits and vegetables, especially those containing carotenoids, and low in alcohol and saturated fat can decrease one’s risk of breast cancer. It is important that health professionals have an understanding of the dietary patterns of various ethnic groups in order to develop proper intervention strategies. The difference in those dietary patterns explains the variation in the occurrence of breast cancer among the different groups.

This study evaluated the dietary intake of Hispanic breast cancer survivors as well as that of non-Hispanic white breast cancer survivors. These survivors were all participants in the Women’s Healthy Eating and Living (WHEL) study. Dietary intake was reported using 24 hour recalls collected over a 3 week period and the data collected was entered into the Nutrition Data System software for analysis. Total daily kilocalories, fiber, cholesterol, protein, total fat, monounsaturated fat, polyunsaturated fat, saturated fat, alcohol, and caffeine intake was analyzed, as well as the percentages of energy from all fats, protein, carbohydrate, and alcohol. Carotenoid consumption was also examined. Tests were performed to compare the clinical and sociodemographic characteristics of the study population by ethnicity.

A higher percentage of non-Hispanic white women (75.8%) reported alcohol use than Hispanic women (59.4%). Furthermore, more Hispanic women had higher mean intakes of lycopene than did non-Hispanic white women, but on average, both groups consumed more than five servings of fruits and vegetables per day.

In conclusion, the lower alcohol consumption by the Hispanic women may be associated with a decreased risk of breast cancer within this ethnic group. Similarly, the Hispanic breast cancer survivors reported consuming more lycopene than the non-Hispanic white women, suggesting the decreased breast cancer risk in much the same way. However, more research is definitely needed in this area, as there are still questions about the relationship between lycopene, tomatoes, and breast cancer risk.

The additional article entitled “Vegetables, Fruit, and Cancer Prevention: A Review” discusses the protective effect of a greater amount of fruit and vegetable consumption. It examines the phytochemicals in fruits and vegetables and how eating at least 5 servings per day can aid in cancer prevention. The dietitian’s role in counseling patients on this importance is also discussed in this article.


JADA Continuing Education Article:
Hernandez-Valero, M., Thomson, C., Hernandez, M., Tran, T., Detry, M., Theriault, R., Hajek, R., Pierce, J., Flatt, S., Caan, B., Jones, L. (2008). Comparison of baseline dietary intake of Hispanic and matched non-Hispanic white breast cancer survivors enrolled in the Women’s Healthy Eating and Living Study. Journal of the American Dietetic Association.108: 1323-1329.

Additional Article:
Steinmetz, K. & Potter, J. (1996). Vegetables, Fruit, and Cancer Prevention: A Review. Journal of the American Dietetic Association.96: 1027-1039.