Diet and Physical Activity with Reference to Risk of Breast Cancer in Poland

Among dietary components that have been suggested as agents for reduction of breast cancer risk a greater consumption of vegetables and/or fruits has attracted much attention. In a few meta-analysis, majority of studies reported an inverse association of a higher consumption of fresh vegetables/fruits and the risk of breast cancer (Gandini et al., 2000; Smith-Warner et al., 2001; Michels et al., 2007; Brennan et al., 2010; Albuquerque et al., 2013; Hui et al., 2013). However, the protective effect remains uncertain, due to the methodological limitations, such as a small sample size, risk adjustment for no full confounders or a limited number of food items in the questionnaires employed. In turn, fat, red meat, carbohydrates have been reported as a factor for increased breast cancer risk in some case-control studies (Holmes and Willett, 2004; Romieu and Lajous, 2009; Yun et al., 2010; Sulaiman et al., 2011; Kruk and Marchlewicz, 2013; Oxford University Press, 2014). However, the results remained uncertain as no