Reducing Breast Cancer Risk through Changes in Diet and Alcohol Intake: from Clinic to Community

Abstract

This article reviews and summarizes evidence regarding the association of dietary factors, including alcohol intake, with breast cancer risk and survival, and reviews investigations of strategies for dietary behavior change for breast cancer prevention. Although the evidence remains inconclusive, several nutritional factors have often been found to be associated with breast cancer incidence and survival: total fat intake, saturated fat intake, obesity, and moderate to heavy alcohol consumption. Fiber, fruits and vegetables, vitamins A and C, and soy products may also have protective effects, though they have been less well researched. Clear evidence exists from clinical trials that intensive educational and behavioral interventions can be effective for promoting lower-fat diets. Clinical interventions and community-based interventions using combinations of educational and environmental strategies have achieved significant, though smaller, changes across large populations. Research needs include investigating influences on the maintenance of dietary change, examining the role of readiness to adopt new eating patterns, and continuous refinement of measurement tools. Because dietary changes that may reduce breast cancer risk meet general preventive guidelines, behavioral scientists should maximize the opportunities to learn more about promoting healthful diets for cancer prevention.