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2023
Eur J Clinc Nutr
A prospective study of 65,574 postmenopausal French women followed for 20 years found that high adherence to a Paleolithic diet—characterized by high intake of fruits, vegetables, nuts, fish, and lean meat while limiting dairy, grains, legumes, refined sugar, and alcohol—was associated with a 17% reduced breast cancer risk compared to low adherence. Each standard deviation increase in Paleolithic diet score was associated with an 8% lower breast cancer risk, and notably, the protective association was consistent across all breast cancer subtypes, suggesting involvement of non-hormonal mechanisms. These findings provide the first long-term evidence linking Paleolithic dietary patterns to breast cancer prevention and suggest that this eating pattern—which emphasizes whole, unprocessed foods while restricting potentially inflammatory foods—may offer protective benefits beyond what has been observed with other dietary patterns, though further research is needed to identify the specific biological mechanisms involved.
2022
BMJ
Ultra-processed foods (UPFs), commonly found in ready-to-eat items like packaged snacks, frozen meals, and sodas, are filled with added sugars, unhealthy fats, and harmful chemicals like preservatives and flavor enhancers. These foods are increasingly linked to serious health issues, including obesity and cancer. Studies show that replacing UPFs with whole, unprocessed foods can reduce the risk of disease and improve overall health. The harmful ingredients in these products, such as phthalates and bisphenols, can also disrupt the endocrine system, further increasing the risk of developing serious health problems, including cancer.
2018
Eur J Obstet Gynecol Repod Biol
A hospital-based case-control study of 134 breast cancer cases and 267 controls in Tehran, Iran used a 168-item food frequency questionnaire and factor analysis to identify two major dietary patterns and assess their association with breast cancer risk. The “healthy” pattern (high in fruits, vegetables, seeds, legumes, fish, whole grains, and liquid/olive oils, with low salt) showed no significant association with breast cancer (OR: 0.83), while the “unhealthy” pattern (high in sweets, soft drinks, mayonnaise, solid oils, processed meat, fried/boiled potatoes, and salt) was associated with significantly increased breast cancer risk in the highest versus lowest quartile (OR: 2.21; 95% CI: 1.04-4.69). When stratified by menopausal status, the unhealthy dietary pattern showed a particularly strong association with breast cancer risk among postmenopausal women (OR: 3.56; 95% CI: 1.16-10.95), but not premenopausal women. These findings suggest that overall dietary patterns—rather than individual nutrients or foods—may be important determinants of breast cancer risk, with an unhealthy Western-style diet pattern characterized by processed foods, added sugars, unhealthy fats, and high salt intake potentially more than doubling breast cancer risk, especially in postmenopausal Iranian women.