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Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies

Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were sear...

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Autores principales: Wu, Jing, Zeng, Rong, Huang, Junpeng, Li, Xufeng, Zhang, Jiren, Ho, James Chung-Man, Zheng, Yanfang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5133114/
https://www.ncbi.nlm.nih.gov/pubmed/27869663
http://dx.doi.org/10.3390/nu8110730
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author Wu, Jing
Zeng, Rong
Huang, Junpeng
Li, Xufeng
Zhang, Jiren
Ho, James Chung-Man
Zheng, Yanfang
author_facet Wu, Jing
Zeng, Rong
Huang, Junpeng
Li, Xufeng
Zhang, Jiren
Ho, James Chung-Man
Zheng, Yanfang
author_sort Wu, Jing
collection PubMed
description Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were searched until December 2015. Relevant articles were retrieved according to specific searching criteria. Forty-six prospective studies were included. The summary relative risk (RR) for highest versus lowest intake was 1.07 (95% confidence interval (CI) 1.01–1.14, I(2) = 34.6%) for processed meat, 0.92 (95% CI 0.84–1.00, I(2) = 0%) for soy food, 0.93 (95% CI 0.85–1.00, I(2) = 40.1%) for skim milk, and 0.90 (95% CI 0.82–1.00, I(2) = 0%) for yogurt. Similar conclusions were obtained in dose-response association for each serving increase: total red meat (RR: 1.07; 95% CI 1.01–1.14, I(2) = 7.1%), fresh red meat (RR: 1.13; 95% CI 1.01–1.26, I(2) = 56.4%), processed meat (RR: 1.09; 95% CI 1.02–1.17, I(2) = 11.8%), soy food (RR: 0.91; 95% CI 0.84–1.00, I(2) = 0%), and skim milk (RR: 0.96; 95% CI 0.92–1.00, I(2) = 11.9%). There was a null association between poultry, fish, egg, nuts, total milk, and whole milk intake and breast cancer risk. Higher total red meat, fresh red meat, and processed meat intake may be risk factors for breast cancer, whereas higher soy food and skim milk intake may reduce the risk of breast cancer.
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spelling pubmed-51331142016-12-11 Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies Wu, Jing Zeng, Rong Huang, Junpeng Li, Xufeng Zhang, Jiren Ho, James Chung-Man Zheng, Yanfang Nutrients Article Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were searched until December 2015. Relevant articles were retrieved according to specific searching criteria. Forty-six prospective studies were included. The summary relative risk (RR) for highest versus lowest intake was 1.07 (95% confidence interval (CI) 1.01–1.14, I(2) = 34.6%) for processed meat, 0.92 (95% CI 0.84–1.00, I(2) = 0%) for soy food, 0.93 (95% CI 0.85–1.00, I(2) = 40.1%) for skim milk, and 0.90 (95% CI 0.82–1.00, I(2) = 0%) for yogurt. Similar conclusions were obtained in dose-response association for each serving increase: total red meat (RR: 1.07; 95% CI 1.01–1.14, I(2) = 7.1%), fresh red meat (RR: 1.13; 95% CI 1.01–1.26, I(2) = 56.4%), processed meat (RR: 1.09; 95% CI 1.02–1.17, I(2) = 11.8%), soy food (RR: 0.91; 95% CI 0.84–1.00, I(2) = 0%), and skim milk (RR: 0.96; 95% CI 0.92–1.00, I(2) = 11.9%). There was a null association between poultry, fish, egg, nuts, total milk, and whole milk intake and breast cancer risk. Higher total red meat, fresh red meat, and processed meat intake may be risk factors for breast cancer, whereas higher soy food and skim milk intake may reduce the risk of breast cancer. MDPI 2016-11-17 /pmc/articles/PMC5133114/ /pubmed/27869663 http://dx.doi.org/10.3390/nu8110730 Text en © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wu, Jing
Zeng, Rong
Huang, Junpeng
Li, Xufeng
Zhang, Jiren
Ho, James Chung-Man
Zheng, Yanfang
Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies
title Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies
title_full Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies
title_fullStr Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies
title_full_unstemmed Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies
title_short Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies
title_sort dietary protein sources and incidence of breast cancer: a dose-response meta-analysis of prospective studies
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5133114/
https://www.ncbi.nlm.nih.gov/pubmed/27869663
http://dx.doi.org/10.3390/nu8110730
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