Leechanavanicpan P.Phucharoenrak P.Phansuea P.Trachootham D.Mahidol University2024-08-202024-08-202024-01-01Nutrition and Cancer (2024)01635581https://repository.li.mahidol.ac.th/handle/20.500.14594/100563Coconut milk contains plant-based saturated fat and phytochemicals with antioxidant activities. However, its role in breast cancer risk remains unclear. A case-control study was conducted on 244 participants to study the association. The Case group includes 61 newly diagnosed breast cancer patients receiving < 6 months of therapies. The Control group includes 183 healthy people with matched characteristics. A new questionnaire was developed, validated, and used in this study to estimate the frequency of coconut milk-containing food intake. Results show that the questionnaire has satisfactory content validity, test-retest reliability, and criterion-related validity. From the case-control study, either consuming 1–3 or 4–6 times/week of coconut-milk-containing curry or consuming 4–6 times/week of coconut milk-topped desserts are associated with increased risk of breast cancer (OR = 5.23, 5.6, and 2.6 respectively, p < 0.01). Consuming less than half of coconut milk liquid in desserts correlated with a reduced risk (OR = 0.43, p < 0.05). The findings suggest that moderate (less than half of a serving) and infrequent (less than once a week) consumption of coconut milk may be beneficial for breast cancer prevention. A larger scale study is warranted to confirm the findings and provide evidence for dietary recommendations.NursingBiochemistry, Genetics and Molecular BiologyMedicineArticleSCOPUS10.1080/01635581.2024.23902022-s2.0-8520110985915327914