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Journals / Selçuk Sağlık Dergisi / 2026 / Volume: 7 Issue: 1

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

Meme Kanseri Risk Faktörlerinin Belirlenmesinde Beslenme ve Fiziksel Aktivite: Vaka Kontrol Çalışması

Merve Şen(SELÇUK ÜNİVERSİTESİ)0000-0003-4468-3897
Tuba Özaydın(SELÇUK ÜNİVERSİTESİ)0000-0002-3923-2197
Burak Bilgin(ANKARA YILDIRIM BEYAZIT ÜNİVERSİTESİ, TIP FAKÜLTESİ)0000-0003-1717-8246
Pages
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Publication Date
2026-03-12
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis: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.
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Key Findings & Data:A total of 196 women were included in the study.
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Conclusion & Impact: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.
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:breast cancer · exercise · case-control study

Abstract

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.

Özet

Bu çalışma hastaneye başvuran 18-65 yaş arasındaki kadınlarda beslenme ve fiziksel aktivite özellikleri yönünden meme kanseri risk faktörlerinin belirlenmesi amacıyla yapılmıştır. Çalışma vaka-kontrol düzeninde yapılmıştır. Çalışmaya toplam 196 kadın dahil edilmiştir. Verilerin toplanmasında Anket formu ve Meme Kanseri Risk Değerlendirme Formu kullanılmıştır. Araştırmanın verileri sayı ve yüzde değerleri, ki-kare testi ve lojistik regresyon analizi ile değerlendirilmiştir. Meme kanseri riskinin çalışan kadınlarda 0.1 kat ve günlük et/yumurta/kurubaklagiller/sert kabuklu yemiş/yağlı tohum gruplarını dört porsiyon ve üzerinde tüketenlerde 0.1 kat azaldığı tespit edilmiştir Ancak meme kanseri riski uzun süre ilçe/köyde yaşayanlarda 5.7, menopoza girmeyenlerde 13.3, günlük yeşil yapraklı sebze tüketim miktarı iki buçuk porsiyondan az olanlarda 88.4, günlük tüketilen şeker miktarı 50 gr’dan fazla olanlarda 16, doğal-organik besin seçimine özen göstermeyenlerde 6.1 ve kızartma yöntemini kullananlarda 15.5 kat diğerlerine göre artmaktadır.Çalışma durumu, uzun süre yaşanılan yer, menopoza girme durumu, günlük et/yumurta/sert kabuklu yemiş/yağlı tohum tüketme, yeşil yapraklı sebze ve günlük şeker tüketim miktarı, doğal-organik besin tüketimine dikkat etme ve kızartma yöntemini kullanma durumunun meme kanseri için risk faktörü olduğu belirlenmiştir.

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Cite This Article

Şen, M., Özaydın, T., Bilgin, B. (2026). NUTRITION AND PHYSICAL ACTIVITY IN THE DETERMINATION OF BREAST CANCER RISK FACTORS: A CASE CONTROL STUDY. Selçuk Sağlık Dergisi, Volume: 7 Issue: 1. https://doi.org/10.70813/ssd.1822184

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