The Nutritional Risk Factors and Prevention Measures of Breast Cancer

This study focuses on the epidemiological association between breast cancer in Chinese women and nutritional factors. It is based on the data of 357,200 cases registered by the National Cancer Center in 2022 and the large sample data from the "Report on the Nutrition and Chronic Disease Status of Chinese Residents (2020)". The research shows that an unhealthy plant-based dietary pattern (such as high-sugar beverages and refined grains) increases the risk of breast cancer to 2.23 times that of the control group, while a healthy plant-based diet can reduce the risk by 36%. Persistent binge eating behavior significantly increases the risk of breast cancer in postmenopausal women by 13% to 26% through the mechanism of obesity, with obesity alone causing a 30% to 60% increase in risk. For every 10 grams per day increase in alcohol intake, the overall risk increases by 7.1%, and for postmenopausal women, it reaches 11.1%. In terms of nutritional intervention, consuming soy products more than five times a week can reduce the recurrence rate by 19%. Vitamin D and dietary fiber play a protective role by regulating estrogen metabolism and inhibiting the proliferation of cancer cells. It is worth noting that other cancers such as lung cancer, gastric cancer, and colorectal cancer also exhibit specific nutritional risk patterns. For instance, as high cooking fume exposure elevating lung cancer risk, and high-salt .diets increasing stomach cancer likelihood Therefore nutritional imbalance is a key modifiable factor for various cancers. Scientifically adjusting the dietary structure and formulating targeted nutritional intervention strategies for different types of cancer have significant public health significance.