Wholemeal bread and wholegrain cereal could be key weapons in the battle against breast cancer.

New research from the University of Leeds has shown how eating more fibre – particularly cereal fibre – reduces the risk of developing breast cancer among pre-menopausal women.

Researchers at the University’s Centre for Epidemiology and Biostatistics have been tracking the eating habits and health of more than 35,000 women for the past seven years, and their latest findings are published in the International Journal of Epidemiology. Their figures suggest that among the pre-menopausal women, those who have the greatest intake of fibre have cut their risk of breast cancer in half.

The research is led by Professor Janet Cade, who explained: “Previous research hasn’t shown a convincing link between increased dietary fibre and a lower risk of breast cancer. But earlier studies didn’t draw any distinction between pre- and post-menopausal women. Our study found no protective effect in the older group, but significant evidence of a link in the pre-menopausal women.”

Of the huge group, 257 pre-menopausal women have developed breast cancer during the study. These were shown to be women who had a greater percentage of energy derived from protein, and lower intakes of dietary fibre and vitamin C, compared to the cancer-free women.

The research, which received initial funding from the World Cancer Research Fund, suggests several possible reasons for this effect:

1. High fibre foods are rich in vitamins, zinc and other micro-nutrients which have protective anti-oxidant properties;

2. Fibre can smooth out the peaks and troughs in insulin levels in the body. High levels of insulin may be one possible cause of cancer;

3. There is a known link between breast cancer and the female hormone oestrogen, and dietary fibre has been demonstrated to regulate oestrogen levels in the body. This effect would be especially relevant to the pre-menopausal group who naturally have far higher levels of the hormone.

Said Professor Cade: “Also, we don’t yet know at which point in life dietary habits impact on a woman’s susceptibility to breast cancer. The relevant exposure may be earlier in life, explaining why the protective effect was not shown in the post-menopausal group.”

Whatever the precise cause, or combination of causes, the study does show a statistically significant effect – and supports the message of eating well to stay healthy. Professor Cade added: “It goes along with the general healthy eating advice to make sure that you are getting plenty of fibre in your diet through breakfast cereals, bread, pasta, fruit and vegetables.”

For more information:

Janet Cade is available for interview – and the full text of the report to the International Journal of Epidemiology is also available.

Contact Simon Jenkins, University of Leeds press office, +44 113 3435764

Notes to editors

The World Cancer Research Fund (WCRF UK) is a registered charity whose mission is to raise awareness that the risk of cancer is reduced by healthy food and nutrition, physical activity and weight management, and to develop and strengthen scientific knowledge of the relation of these factors to cancer prevention.

The evidence for this was provided by the WCRF’s first expert report ‘Food, Nutrition and the Prevention of Cancer: a global perspective’, published in 1997. This was a review of the thousands of leading international research studies that relate to food, nutrition and cancer prevention and produced a clear set of guidelines for members of the public to follow.

Between 30 and 40 per cent of cancers, including many cases of bowel, breast and stomach cancer, could be prevented if we thought more about the food that we eat and included more exercise into our daily routines. WCRF UK is part of the WCRF global network and is a member of WCRF International which has affiliates in the United States, the Netherlands, Hong Kong and France.

Additional coverage

http://news.bbc.co.uk/1/hi/health/6287915.stm