TY - JOUR
T1 - The Effects of Perceived Stress and Life Style Leading to Breast Cancer
AU - Wang, Lee
AU - Liao, Wen Chun
AU - Tsai, Chung Jung
AU - Wang, Li Rong
AU - Mao, I. Fang
AU - Chen, Chun Chieh
AU - Kao, Pan Fu
AU - Yao, Chung Chin
N1 - Funding Information:
Received January 22, 2012; revised September 14, 2012; accepted September 14, 2012. Lee Wang and Chung-Chin Yao contributed equally to this work. This study was supported by grant CSH-2010-A-03 from Chung-Shan Medical University Hospital, Taiwan. Address correspondence to Lee Wang, PhD, Department of Public Health, School of Medicine, Chung Shan Medical University, No. 110, Chien-Kuo N Rd, Sec. 1, Taichung, 40242, Taiwan, Republic of China. E-mail: [email protected]
PY - 2013/1
Y1 - 2013/1
N2 - Researchers conducted a study in a Taiwanese medical center from June 2009 to June 2011 to investigate the relations of perceived stress and lifestyle to breast cancer. A total of 157 cases and 314 controls completed a structured questionnaire. Using multiple logistic regression models, high perceived stress (adjusted odds ratio [AOR] = 1.65; 95% confidence interval [CI], 1.10-2.47), less than 1,000 kcal of physical activity expenditure per week (AOR, 2.17; 95% CI, 1.39-3.39), and high intake of fried and stir-fried food (AOR, 1.86; 95% CI, 1.24-2.77) were positively associated with breast cancer. Breast cancer was related to joint interactions between high perceived stress and alcohol intake of 11.0 g or more per day (AOR, 2.91; 95% CI, 1.23-6.86), smoking at least one cigarette per day (AOR, 2.52; 95% CI, 1.16-5.47), intake of less than 100 ml of green tea per day (AOR, 2.47; 95% CI, 1.40-4.38), physical activity of less than 1,000 kcal per week (AOR, 3.36; 95% CI, 1.77-6.36), high fried and stir-fried food intake (AOR, 3.18; 95% CI, 1.79-5.63), and high meat and seafood intake (AOR, 1.89; 95% CI, 1.09-3.27). Perceived stress, when combined with potentially risky lifestyle behaviors, may be a contributing factor to breast cancer.
AB - Researchers conducted a study in a Taiwanese medical center from June 2009 to June 2011 to investigate the relations of perceived stress and lifestyle to breast cancer. A total of 157 cases and 314 controls completed a structured questionnaire. Using multiple logistic regression models, high perceived stress (adjusted odds ratio [AOR] = 1.65; 95% confidence interval [CI], 1.10-2.47), less than 1,000 kcal of physical activity expenditure per week (AOR, 2.17; 95% CI, 1.39-3.39), and high intake of fried and stir-fried food (AOR, 1.86; 95% CI, 1.24-2.77) were positively associated with breast cancer. Breast cancer was related to joint interactions between high perceived stress and alcohol intake of 11.0 g or more per day (AOR, 2.91; 95% CI, 1.23-6.86), smoking at least one cigarette per day (AOR, 2.52; 95% CI, 1.16-5.47), intake of less than 100 ml of green tea per day (AOR, 2.47; 95% CI, 1.40-4.38), physical activity of less than 1,000 kcal per week (AOR, 3.36; 95% CI, 1.77-6.36), high fried and stir-fried food intake (AOR, 3.18; 95% CI, 1.79-5.63), and high meat and seafood intake (AOR, 1.89; 95% CI, 1.09-3.27). Perceived stress, when combined with potentially risky lifestyle behaviors, may be a contributing factor to breast cancer.
KW - breast cancer
KW - dietary habits
KW - lifestyle behavior
KW - perceived stress
UR - https://www.scopus.com/pages/publications/84875908378
U2 - 10.1080/03630242.2012.732680
DO - 10.1080/03630242.2012.732680
M3 - Article
C2 - 23421337
AN - SCOPUS:84875908378
SN - 0363-0242
VL - 53
SP - 20
EP - 40
JO - Women and Health
JF - Women and Health
IS - 1
ER -
