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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2016
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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. |
format | Online Article Text |
id | pubmed-5133114 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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