Body Mass Index Gain Throughout Adulthood May Increase Risk Of Postmenopausal Breast Cancer

Reported mid-life increase in body mass index (BMI) may lead to substantially higher risk of postmenopausal breast cancer, according to results of a prospective cohort study presented at the American Association for Cancer Research 101st Annual Meeting 2010.

In previous studies, excess weight has been linked with increased risk of postmenopausal breast cancer. Scientists have speculated that in postmenopausal women, estrogen produced in adipose tissue, or body fat, may promote breast cell proliferation. Relatively few studies have looked specifically at increase in BMI and its timing in relation to postmenopausal breast cancer risk, which this study investigated.

The researchers analyzed information from 72,007 women in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial cohort, who were 55 to 74 years old at study entry. The analysis included 3,677 cases of postmenopausal breast cancer, which makes this one of the larger studies of its kind, according to the researchers.

The researchers observed the strongest associations among women who had never used menopausal hormone therapy; results were shown only for this group of women. Read more

Women Who Eat Foods With High Glycemic Index May Be At Greater Risk For Heart Disease

Consuming carbohydrates with high glycemic index-an indicator of how quickly a food affects blood glucose levels-appears to be associated with the risk of coronary heart disease in women but not men, according to a report in the April 12 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.

High-carbohydrate diets increase the levels of blood glucose and of harmful blood fats known as triglycerides while reducing levels of protective HDL or “good” cholesterol, thereby increasing heart disease risk, according to background information in the article. However, not all carbohydrates have the same effect on blood glucose levels. The glycemic index is a measure of how much a food raises blood glucose levels compared with the same amount of glucose or white bread. A related measure, the glycemic load, is calculated based on the glycemic index of a given food and also on the total amount of carbohydrates it contains.

Sabina Sieri, Ph.D., of Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy, and colleagues studied 47,749 Italian adults-15,171 men and 32,578 women-who completed dietary questionnaires. Based on their responses, the researchers calculated their overall carbohydrate intakes as well as the average glycemic index of the foods they consumed and the glycemic loads of their diets. During a median (midpoint) of 7.9 years of follow-up, 463 participants (158 women and 305 men) developed coronary heart disease. Read more

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