Prospective association between red and processed meat intakes and breast cancer risk: modulation by an antioxidant supplementation in the SU.VI.MAX randomized controlled trial
Pouchieu C, Deschasaux M, Hercberg S, Druesne-Pecollo N, Latino-Martel P, Touvier M
International journal of epidemiology · 26 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- American Institute for Cancer Research
- Organización sin fines de lucro
- World Cancer Research Fund
Según 2 financiadores declarados.
Publicación
- Publicado
- 2014-07-03 · Int J Epidemiol · vol. 43 · número 5 · págs. 1583–1592
- Editorial
- Oxford University Press
- Citado
- 35 citas · más que el 91% de estudios similares · 2.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 48 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Antioxidant Activity and Oxidative Stress · Cancer Risks and Factors
- Palabras clave
- Medicine, Breast cancer, Randomized controlled trial, Red meat, Antioxidant, Internal medicine, Prospective cohort study, Oncology, Cancer, Gynecology, Biology, Pathology, Biochemistry
- MeSH
- humans, breast neoplasms, diet, incidence, proportional hazards models, risk assessment, risk factors, prospective studies, double-blind method, feeding behavior, dietary supplements, meat, female
6 autores
- Camille Pouchieu🇲🇦🇫🇷 · autor de correspondenciaInstitut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
- Mélanie Deschasaux🇲🇦🇫🇷Institut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
- Serge Herçberg🇲🇦🇫🇷Institut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
- Nathalie Druesne‐Pecollo🇲🇦🇫🇷Institut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
- Paule Latino‐Martel🇲🇦🇫🇷Institut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
- Mathilde Touvier🇲🇦🇫🇷Institut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
The level of evidence regarding the association between red and processed meat intakes and breast cancer risk is still low, due to insufficient prospective studies. Moreover, mechanistic data suggest that some antioxidants may modulate this relationship but epidemiological evidence is lacking. Our objectives were to investigate relationships between red and processed meat intakes and breast cancer risk, and to study whether an antioxidant supplementation modulates these associations, which, to our knowledge, has never been investigated before.
Methods
The SU.VI.MAX study was a randomized, double-blind, placebo-controlled trial in which participants received a combination of low-dose antioxidants or a placebo from 1994 to 2002. This observational prospective analysis included 4684 women among whom 190 developed a first incident breast cancer between 1994 and 2007 [mean (range) follow-up=11.3 (0-13)years]. Baseline dietary data were assessed by repeated dietary records in 1994-1995. Associations between quartiles of red and processed meat intakes and breast cancer risk were characterized by multivariate Cox proportional hazards models.
Results
Breast cancer risk was directly associated with processed meat intake [hazard ratio (HR)Q4vsQ1=1.45 (0.92-2.27), Ptrend=0.03] and this association was stronger when excluding cooked ham [HRQ4vsQ1=1.90 (1.18-3.05), Ptrend=0.005]. In stratified analyses, processed meat intake was directly associated with breast cancer risk in the placebo group only [HRQ4vsQ1=2.46 (1.28-4.72), Ptrend=0.001], but not in the supplemented group [HRQ4vsQ1=0.86 (0.45-1.63), Ptrend=0.7].
Conclusion
Processed meat intake was prospectively associated with increased breast cancer risk. This study also suggests that antioxidants may modulate this association by counteracting the potential pro-carcinogenic effects of processed meat on breast cancer.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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