Resumo

LOPEZ-PLAZA, Bricia; BERMEJO, Laura M; LORIA-KOHEN, Viviana  e  FERNANDEZ-CRUZ, Edwin. Nutrition in breast cancer genesis. Nutr. Hosp. [online]. 2023, vol.40, n.spe2, pp.37-40.  Epub 18-Dez-2023. ISSN 1699-5198.  https://dx.doi.org/10.20960/nh.04953.

Breast cancer is the most prevalent tumor in women, ranking first in incidence and mortality in many countries. Although the causes of breast cancer are complex and multifactorial, nutritional factors and those related to nutritional status play an important role in the development of the disease. In this way, factors that increase breast cancer risk have been identified, such as weight gain, the amount of adipose tissue, waist circumference, alcohol consumption or the consumption of red meat and processed meat, while other factors have been identified that reduce the risk, such as eating fruits and vegetables. Nutritional factors or factors that depend on the state of nutrition are modifiable and preventable, so they must be considered when designing effective prevention programs.

Palavras-chave : Breast neoplasm; Adipose tissue; Body weight; Food.

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