Soroor Fathi - Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.
Reza Ghiasvand - Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.

Breast cancer is responsible for the mostcause of female mortality. Diet enriched inantioxidant components has beensuggested to be an effective approach toprevent the disease. The present study wasconducted to investigate whether dietarytotal antioxidant capacity (DTAC) isassociated with the risk of breast cancer.This study was an aged-matched case control,enrolled ۲۰۰ breast cancer diagnosed patientsand ۴۰۰ healthy individuals. Dietaryinformation of all participants was collected bya validated food frequency questionnaire.DTAC was assessed according to the ferricreducing ability of plasma (FRAP), by whichthe dietary antioxidants reduce ferric to ferrousions, and the data was provided in mmol per۱۰۰ g of foods. To explore any relationshipbetween DTAC and odds of breast cancer,binary logistic regression was applied, whilethe result was adjusted for potentialconfounders

Brest cancer, Dietary totalantioxidant capacity, DTA