Red and processed meat, nitrite, and heme iron intakes and postmenopausal breast cancer risk in the NIH-AARP Diet and Health Study
Inoue-Choi M, Sinha R, Gierach GL, Ward MH
International journal of cancer · 85 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Institutes of Health
- Gobierno
- National Cancer Institute
- Gobierno
- National Institute on Minority Health and Health Disparities
- Gobierno
- NHLBI Division of Intramural Research
- Gobierno
- Intramural NIH HHS
- Gobierno
- Intramural Research Program of the National Cancer Institute
- Subvenciones
- National Institutes of Health (Z99 CA999999); National Institutes of Health (Z01 CP010153)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2015-10-28 · Int J Cancer · vol. 138 · número 7 · págs. 1609–1618
- Editorial
- Wiley
- Citado
- 108 citas · más que el 98% de estudios similares · 9.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 45 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Folate and B Vitamins Research · Chromium effects and bioremediation
- Palabras clave
- Breast cancer, Red meat, Medicine, Hazard ratio, Cancer, Internal medicine, Proportional hazards model, Confidence interval, Lower risk, Physiology, Processed meat, Food science, Biology, Pathology
- MeSH
- humans, breast neoplasms, nitrites, iron, dietary, heme, diet, diet surveys, incidence, proportional hazards models, odds ratio, risk factors, cohort studies, postmenopause, meat products, aged, middle aged, female, red meat
4 autores
- Maki Inoue‐Choi🇺🇸 · autor de correspondenciaNational Institutes of Health; National Cancer Institute; National Institute on Minority Health and Health Disparities
- Rashmi R. Sinha🇺🇸National Institutes of Health; National Cancer Institute
- Gretchen L. Gierach🇺🇸National Institutes of Health; National Cancer Institute
- Mary H. Ward🇺🇸National Institutes of Health; National Cancer Institute
Resumen
El texto original del estudio, en el idioma en que se publicó.
Previous studies have shown inconsistent associations between red and processed meat intake and breast cancer risk. N-nitroso compounds and heme iron have been hypothesized as contributing factors. We followed 193,742 postmenopausal women in the NIH-AARP Diet and Health Study and identified 9,305 incident breast cancers (1995-2006). Dietary intake was assessed using a food frequency questionnaire at baseline. We adjusted daily intakes of meat, nitrite and heme iron for energy intake using the nutrient density method. We estimated multivariable-adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) by quintiles of dietary exposures for all breast cancer, by stage (in-situ, localized, regional/distant) and by estrogen/progesterone receptor (ER/PR) status using Cox proportional hazards regression. Total red meat intake was positively associated with risk of regional/distant cancer (p-trend = 0.02). The risk was 25% higher in the highest vs. lowest intake quintile (95% CI = 1.03-1.52). Higher processed red meat intake (Q5 vs. Q1) was associated with 27% higher risk of localized breast cancer (95% CI = 1.01-1.27, p-trend = 0.03) and a 19% higher risk of regional/distant cancer (95% CI = 0.98-1.44, p-trend = 0.10). In addition, higher nitrite intake from processed red meat was positively associated with localized cancer (HR for Q5 vs. Q1 = 1.23, 95% CI = 1.09-1.39, p-trend < 0.0001). Heme iron intake was positively associated with breast cancer risk overall and all cancer stages (p-trend = 0.02-0.05). No heterogeneity was observed in risk associations by hormone receptor status. Our findings suggest that high consumption of red meat and processed meat may increase risk of postmenopausal breast cancer. Added nitrite and heme iron may partly contribute to these observed associations.
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