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Abstract
Purpose: To examine the association between spicy food consumption and the risk of breast cancer in females.
Methods: A cross-sectional comparative study was conducted, involving 84 females diagnosed with breast cancer and 84 age-matched females without the disease. Data collection included measurements of demographic characteristics, reproductive factors, lifestyle, and dietary habits. To assess the association between spicy food consumption and the risk of breast cancer, a logistic regression model was employed.
Results: Spicy food consumption of more than six days/week resulted in a high risk for the occurrence of breast cancer (odds ratio = 2.72; 95% confidence interval, 1.06~6.98). The partial correlation test confirmed a significant positive correlation between frequent spicy food consumption and breast cancer risk.
Conclusions: Spicy food consumption more than six days a week poses a higher risk of breast cancer risk. Education and health management strategies may help reduce the risk of breast cancer.
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Article Type: Original Article
ELECTRON J GEN MED, Volume 22, Issue 2, April 2025, Article No: em637
https://doi.org/10.29333/ejgm/16009
Publication date: 01 Mar 2025
Online publication date: 20 Feb 2025
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