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Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.

Abstract

BACKGROUND

A Western diet is associated with breast cancer risk.

OBJECTIVE

We investigated the relation of meat, egg, and dairy product consumption with breast cancer risk by using data from the European Prospective Investigation into Cancer and Nutrition (EPIC).

DESIGN

Between 1992 and 2003, information on diet was collected from 319,826 women. Disease hazard ratios were estimated with multivariate Cox proportional hazard models.

RESULTS

Breast cancer cases (n = 7119) were observed during 8.8 y (median) of follow-up. No consistent association was found between breast cancer risk and the consumption of any of the food groups under study, when analyzed by both categorical and continuous exposure variable models. High processed meat consumption was associated with a modest increase in breast cancer risk in the categorical model (hazard ratio: 1.10; 95% CI: 1.00, 1.20; highest compared with lowest quintile: P for trend = 0.07). Subgroup analyses suggested an association with butter consumption, limited to premenopausal women (hazard ratio: 1.28; 95% CI: 1.06, 1.53; highest compared with lowest quintile: P for trend = 0.21). Between-country heterogeneity was found for red meat (Q statistic = 18.03; P = 0.05) and was significantly explained (P = 0.023) by the proportion of meat cooked at high temperature.

CONCLUSIONS

We have not consistently identified intakes of meat, eggs, or dairy products as risk factors for breast cancer. Future studies should investigate the possible role of high-temperature cooking in the relation of red meat intake with breast cancer risk.

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  • Authors+Show Affiliations

    ,

    Fondazione IRCCS Istituto Nazionale dei Tumori, Milan, Italy.

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    Source

    MeSH

    Adult
    Aged
    Animals
    Breast Neoplasms
    Butter
    Dairy Products
    Diet
    Diet Surveys
    Dietary Fats
    Eggs
    Europe
    Female
    Food Handling
    Humans
    Incidence
    Meat
    Middle Aged
    Multivariate Analysis
    Proportional Hazards Models
    Prospective Studies
    Risk Factors

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    19491385

    Citation

    Pala, Valeria, et al. "Meat, Eggs, Dairy Products, and Risk of Breast Cancer in the European Prospective Investigation Into Cancer and Nutrition (EPIC) Cohort." The American Journal of Clinical Nutrition, vol. 90, no. 3, 2009, pp. 602-12.
    Pala V, Krogh V, Berrino F, et al. Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. Am J Clin Nutr. 2009;90(3):602-12.
    Pala, V., Krogh, V., Berrino, F., Sieri, S., Grioni, S., Tjønneland, A., ... Riboli, E. (2009). Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. The American Journal of Clinical Nutrition, 90(3), pp. 602-12. doi:10.3945/ajcn.2008.27173.
    Pala V, et al. Meat, Eggs, Dairy Products, and Risk of Breast Cancer in the European Prospective Investigation Into Cancer and Nutrition (EPIC) Cohort. Am J Clin Nutr. 2009;90(3):602-12. PubMed PMID: 19491385.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. AU - Pala,Valeria, AU - Krogh,Vittorio, AU - Berrino,Franco, AU - Sieri,Sabina, AU - Grioni,Sara, AU - Tjønneland,Anne, AU - Olsen,Anja, AU - Jakobsen,Marianne Uhre, AU - Overvad,Kim, AU - Clavel-Chapelon,Françoise, AU - Boutron-Ruault,Marie-Christine, AU - Romieu,Isabelle, AU - Linseisen,Jakob, AU - Rohrmann,Sabine, AU - Boeing,Heiner, AU - Steffen,Annika, AU - Trichopoulou,Antonia, AU - Benetou,Vassiliki, AU - Naska,Androniki, AU - Vineis,Paolo, AU - Tumino,Rosario, AU - Panico,Salvatore, AU - Masala,Giovanna, AU - Agnoli,Claudia, AU - Engeset,Dagrun, AU - Skeie,Guri, AU - Lund,Eiliv, AU - Ardanaz,Eva, AU - Navarro,Carmen, AU - Sánchez,Maria-José, AU - Amiano,Pilar, AU - Svatetz,Carlos Alberto Gonzalez, AU - Rodriguez,Laudina, AU - Wirfält,Elisabet, AU - Manjer,Jonas, AU - Lenner,Per, AU - Hallmans,Göran, AU - Peeters,Petra H M, AU - van Gils,Carla H, AU - Bueno-de-Mesquita,H Bas, AU - van Duijnhoven,Fränzel J B, AU - Key,Timothy J, AU - Spencer,Elizabeth, AU - Bingham,Sheila, AU - Khaw,Kay-Tee, AU - Ferrari,Pietro, AU - Byrnes,Graham, AU - Rinaldi,Sabina, AU - Norat,Teresa, AU - Michaud,Dominique S, AU - Riboli,Elio, Y1 - 2009/06/02/ PY - 2009/6/4/entrez PY - 2009/6/6/pubmed PY - 2009/9/30/medline SP - 602 EP - 12 JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 90 IS - 3 N2 - BACKGROUND: A Western diet is associated with breast cancer risk. OBJECTIVE: We investigated the relation of meat, egg, and dairy product consumption with breast cancer risk by using data from the European Prospective Investigation into Cancer and Nutrition (EPIC). DESIGN: Between 1992 and 2003, information on diet was collected from 319,826 women. Disease hazard ratios were estimated with multivariate Cox proportional hazard models. RESULTS: Breast cancer cases (n = 7119) were observed during 8.8 y (median) of follow-up. No consistent association was found between breast cancer risk and the consumption of any of the food groups under study, when analyzed by both categorical and continuous exposure variable models. High processed meat consumption was associated with a modest increase in breast cancer risk in the categorical model (hazard ratio: 1.10; 95% CI: 1.00, 1.20; highest compared with lowest quintile: P for trend = 0.07). Subgroup analyses suggested an association with butter consumption, limited to premenopausal women (hazard ratio: 1.28; 95% CI: 1.06, 1.53; highest compared with lowest quintile: P for trend = 0.21). Between-country heterogeneity was found for red meat (Q statistic = 18.03; P = 0.05) and was significantly explained (P = 0.023) by the proportion of meat cooked at high temperature. CONCLUSIONS: We have not consistently identified intakes of meat, eggs, or dairy products as risk factors for breast cancer. Future studies should investigate the possible role of high-temperature cooking in the relation of red meat intake with breast cancer risk. SN - 1938-3207 UR - https://www.unboundmedicine.com/medline/citation/19491385/Meat_eggs_dairy_products_and_risk_of_breast_cancer_in_the_European_Prospective_Investigation_into_Cancer_and_Nutrition__EPIC__cohort_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.3945/ajcn.2008.27173 DB - PRIME DP - Unbound Medicine ER -