Women, Fiber and Breast Cancer

Women who eat more high-fiber foods during adolescence and young adulthood—especially lots of fruits and vegetables—may have significantly lower breast cancer risk than those who eat less when young, according to a large-scale study led by researchers at Harvard T.H. Chan School of Public Health.

“Previous studies of fiber intake and breast cancer have almost all been non-significant, and none of them examined diet during adolescence or early adulthood, a period when breast cancer risk factors appear to be particularly important,” said Maryam Farvid, PhD, visiting scientist at Harvard Chan School and lead author. “This work on the role of nutrition in early life and breast cancer incidence suggests one of the very few potentially modifiable risk factors for premenopausal breast cancer.”

The study, published in Pediatrics (2016: 137 [3], e20151226), looked at a group of 90,534 women who participated in the Nurses’ Health Study II, a large, long-running investigation of factors that influence women’s health. In 1991, the women—aged 27–44 at the time—filled out a questionnaire about their food intake, and they did so again every 4 years after that. In 1998 they also completed a questionnaire about their diet during high school. The researchers analyzed the women’s fiber intake while adjusting for a number of other factors, such as race, family health history, BMI, weight change over time, menstruation history, alcohol use and other dietary factors.

Breast cancer risk was 12%–19% lower among women who ate more dietary fiber in early adulthood, depending on how much more they ate. High intake during adolescence was associated with a 16% lower risk of overall breast cancer and a 24% lower risk of breast cancer before menopause. Among all the women, there was a strong inverse association between fiber intake and breast cancer incidence. For each additional 10 grams of fiber intake daily—for example, about one apple and two slices of whole-wheat bread, or about half a cup each of cooked kidney beans and cooked cauliflower or squash—during early adulthood, breast cancer risk dropped by 13%. The greatest apparent benefit came from fruit and vegetable fiber.

The authors speculated that eating more fiber-rich foods may lessen breast cancer risk partly by helping to reduce high estrogen levels in the blood, which are strongly linked with development of the cancer.

See also: Switching to Poultry From Red Meat May Reduce Breast Cancer Risk