NUTRITION AND PHYSICAL ACTIVITY IN THE DETERMINATION OF BREAST CANCER RISK FACTORS: A CASE CONTROL STUDY

This study aimed to identify breast cancer risk factors related to nutrition and physical activity characteristics among women aged 18–65 who were admitted to the hospital. The study was conducted using a case-control design. A total of 196 women were included in the study. Data were collected using a questionnaire form and the Breast Cancer Risk Assessment Form. The data were analyzed using frequency and percentage distributions, chi-square test, and logistic regression analysis. The findings revealed that the risk of breast cancer decreased by 0.1 times among working women and among those who consumed four or more daily servings from the meat/eggs/legumes/nuts/and oily seeds groups. However, the risk of breast cancer increased by 5.7 times in women who had lived for a long time in rural areas, by 13.3 times premenopausal women, by 88.4 times in those who consumed less than two and a half servings of leafy vegetables daily, by 16 times in those who consumed more than 50 grams of sugar daily, by 6.1 times in those who did not prioritize the consumption of natural or organic foods, and by 15.5 times in those who used frying as a cooking method. It was determined that employment status, long-term residence location, menopause status, daily consumption of meat/eggs/nuts/oily seeds, intake of leafy green vegetables and daily sugar consumption, attention to natural or organic food consumption, and the use of frying as a cooking method are risk factors for breast cancer.