Female coffee drinkers will be happy to know the results of this study: Caffeine consumption does not appear to be associated with an overall increase in breast cancer, according to a report in the Oct. 13 issue of Archives of Internal Medicine. However, the study finds if you have had breast cancer, you may want to decrease your caffeine consumption.

Over 10 years of follow-up, women who drank four or more cups of coffee a day had the same overall risk of breast cancer as women who almost never drank coffee. There was some suggestion that heavy caffeine consumption was associated with an increased risk for benign breast disease and that caffeine might speed the progression of aggressive forms of breast cancer.

Researchers studies 38,432 women, ages 45 and older, who provided dietary information in 1992-95. The study was conducted at Brigham and Women's Hospital and Harvard Medical School, Boston and Tokyo Women's Medical University, Japan. Over an average 10 years of follow-up, 1,188 of the women developed invasive breast cancer.

"Consumption of caffeine and caffeinated beverages and foods was not statistically significantly associated with overall risk of breast cancer," Author Dr. Ken Ishitani of Brigham and Women's Hospital wrote. Among women with benign breast disease, a non-significant positive association with breast cancer risk was observed for those in the highest quintile (one-fifth) of caffeine consumption and a significant association was observed for those in the highest category of coffee consumption (four or more cups daily).

Consuming caffeine was also associated with a 68 percent increased risk of estrogen receptor-negative and progesterone receptor-negative breast cancer, or tumors to which the hormones estrogen and progesterone do not bind, and a 79 percent increased risk for breast tumors larger than 2 centimeters. The authors concluded that the findings indicate that caffeine consumption may affect breast cancer progression, and further study may be needed. - Journal of the American Medical Association.

WINNING QUESTION

Q: Are graham cracker piecrusts lower in fat than those made with traditional dough?

A: Both graham cracker and traditional piecrusts vary tremendously in the amount of fat used in making them. Some pre-made frozen crusts are relatively low in fat because fat use is minimized in production and they are rolled extremely thin. But, as the pie dough is made richer with more fat or the crust gets thicker, fat and calories increase markedly.

A traditional recipe may have from 120 to 200 calories and 8 to 12 grams of fat per slice of pie in the crust alone. Although graham or wafer cookie crumb crusts can be made with a healthier soft margarine (instead of the solid shortening used in most traditional dough), the fat content will vary depending on how much is used. In addition, calorie content may be slightly higher than dough crusts because of the use of sweet crumbs.

Whether you choose a pre-made crust or make your own, better-for-you versions using at least part whole wheat and healthier fats are available and worth looking for. — American Institute for Cancer Research.

WINNING RECIPE

This recipe for Apple Muffins comes from www.foodnetwork.com. It uses applesauce to layer the apple flavor and decrease the fat content. Fiber gets a boost from whole-wheat flour.

APPLE MUFFINS

Cooking spray

3/4 cup plus 2 tablespoons packed brown sugar

1/4 cup chopped pecans

1/2 teaspoon ground cinnamon

1 cup all-purpose flour

1 cup whole-wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup canola oil

2 large eggs

1 cup natural applesauce

1 teaspoon vanilla extract

3/4 cup low-fat buttermilk

1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Yields 12 muffins.

Preheat oven to 400 F.

Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add eggs, 1 at a time, whisking well after each addition. Whisk in applesauce and vanilla. Whisk in flour mixture in 2 batches, alternating with buttermilk. Whisk just until combined. Gently stir in apple chunks. Pour batter into prepared muffin pan and sprinkle with pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around muffins to loosen them and unmold. Cool completely on rack.

Nutritional analysis per muffin: 219 calories, 4 g protein, 35 g carbohydrate, 8 g fat, 2 g dietary fiber.

Charlyn Fargo is a registered dietitian in Springfield, Ill. For comments or questions, contact her at charfarg@aol.com. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

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