Breast cancer and nutrition: interplay between diet and cancer prevention

Abstract

Breast cancer (BC) is one of the main causes of morbidity and mortality worldwide, and several factors are being studied to identify the determinants of BC, as well as the protective factors and the therapeutic approach. The literature suggests that dietary factors may contribute to breast carcinogenesis, so the progression and control of this disease seem to be related to eating habits, consumption of fats, meats, dairy products, fruits and vegetables, fiber, phytoestrogens and other dietary components. Obesity, carbohydrates, folate, vitamin D, phytoestrogens, carotenoids and fatty acids may bring information and possible mechanisms that associate nutrition and risk of BC. Further investigation is needed to better understand the pathobiology of breast tumor and the nutrition related tumor microenvironment, focusing on molecular subtypes of BC. Therefore, this review highlights some components associated with nutrition and risk in this disease, aiming at its clinical and prophylactic importance.