Diet, Genetic Polymorphisms and Breast Cancer in African-Americans

Abstract

Dietary fat and cooking practices, such as overcooking of meats that can lead to the formation of heterocyclic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs), differ by racial groups and culture. The project is a case control study designed to assess the role of dietary fat, cholesterol, cooking practices (i.e. of fatty foods that would increase HAAs and PAHs), smoking, and alcohol consumption as risk factors for breast cancer among African- American women in Washington, DC. The primary goal of the project is to identify non-hormonal dietary risk and genetic susceptibility factors for breast cancer in African-American women. To date a total of 74 breast cancer cases and 40 controls have completed the study. The conditional response rate is 43% for cases and 10% for controls. The refusal rate is 10% for cases and 3% for controls. A total of 62% of the breast cancer cases have been ascertained. Also, genotyping and cholesterol analysis are currently being conducted.

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Document Details

Document Type
Technical Report
Publication Date
Oct 01, 2001
Accession Number
ADA398502

Entities

People

  • Lucile L. Adams-campbell

Organizations

  • Howard University

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • African Americans
  • Alcohol Consumption
  • Alcoholic Beverages
  • Birds
  • Breast Cancer
  • Cardiovascular Physiological Phenomena
  • Cholesterol
  • Dietary Fats
  • Ethnic Groups
  • Genetic Variation
  • Health Care
  • Health Services
  • Medical Personnel
  • Physical Activity
  • Plant Oils
  • Risk Factors
  • Vegetables

Readers

  • Analytical Chemistry
  • Women's Health and Cancer Risk Research: African American Women and Pregnancy Outcomes.

Technology Areas

  • Biotechnology