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Dietary effects on breast cancer molecular subtypes, a 1:2 paired case–control study
To explore the associations between dietary factors and breast cancer (BC) molecular subtypes. The retrospective cases were confirmed by pathological diagnosis with breast cancer were gathered in two major hospitals in Xuzhou city, China, from 2015 to 2016. These cases were classified by the meeting...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590303/ https://www.ncbi.nlm.nih.gov/pubmed/33133556 http://dx.doi.org/10.1002/fsn3.1866 |
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author | Yuan, Guohai Zhang, Jingjing Ren, Yi Ding, Wei Du, Yan Zhang, Lu Shao, Jihong |
author_facet | Yuan, Guohai Zhang, Jingjing Ren, Yi Ding, Wei Du, Yan Zhang, Lu Shao, Jihong |
author_sort | Yuan, Guohai |
collection | PubMed |
description | To explore the associations between dietary factors and breast cancer (BC) molecular subtypes. The retrospective cases were confirmed by pathological diagnosis with breast cancer were gathered in two major hospitals in Xuzhou city, China, from 2015 to 2016. These cases were classified by the meeting standard of 13th St Gallen: luminal A, luminal B, Her‐2 overexpression, and triple‐negative breast cancer (TNBC) subtypes. A 1:2 paired retrospective case–control study with 210 cases and 420 controls was conducted to evaluate individual dietary intake, by food frequency questionnaire (FFQ) and estimate odds ratios (ORs), by the Cox regression model. For overall breast cancer patients, the more frequency of red meat (OR = 1.002, 95% CI = 1.001–1.004) and salted food (OR = 1.003, 95% CI = 1.001–1.005) were statistically significantly associated with a greater risk of breast cancer. Beans (OR = 0.997, 95% CI = 0.995–0.999), white meat (OR = 0.993, 95% CI = 0.989–0.997), aquatic products (OR = 0.990, 95% CI = 0.984–0.996), vegetables (OR = 0.999, 95% CI = 0.999–0.999), fruit (OR = 0.998, 95% CI = 0.997–0.999), and green tea (OR = 0.997, 95% CI = 0.994–0.999) were significantly associated with a lower risk of breast cancer. For luminal breast cancer patients, beans (OR = 0.997, 95% CI = 0.994–0.999), white meat (OR = 0.992, 95% CI = 0.987–0.997), green tea (OR = 0.995, 95% CI = 0.991–0.999), and milk (OR = 0.998, 95% CI = 0.996–0.999) were protective factors. While for nonluminal breast cancer, red meat was not included in the equation, and beans (OR = 0.989, 95% CI = 0.981–0.997), white meat (OR = 0.989, 95% CI = 0.981–0.998), vegetables (OR = 0.998, 95% CI = 0.997–0.999), and milk (OR = 0.994, 95% CI = 0.989–0.999) still showed a significantly reduced risk of nonluminal breast cancer. Different dietary factors revealed different effects on the etiology of breast cancer. Red meat may be a specific risk factor for luminal‐type breast cancer. |
format | Online Article Text |
id | pubmed-7590303 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-75903032020-10-30 Dietary effects on breast cancer molecular subtypes, a 1:2 paired case–control study Yuan, Guohai Zhang, Jingjing Ren, Yi Ding, Wei Du, Yan Zhang, Lu Shao, Jihong Food Sci Nutr Original Research To explore the associations between dietary factors and breast cancer (BC) molecular subtypes. The retrospective cases were confirmed by pathological diagnosis with breast cancer were gathered in two major hospitals in Xuzhou city, China, from 2015 to 2016. These cases were classified by the meeting standard of 13th St Gallen: luminal A, luminal B, Her‐2 overexpression, and triple‐negative breast cancer (TNBC) subtypes. A 1:2 paired retrospective case–control study with 210 cases and 420 controls was conducted to evaluate individual dietary intake, by food frequency questionnaire (FFQ) and estimate odds ratios (ORs), by the Cox regression model. For overall breast cancer patients, the more frequency of red meat (OR = 1.002, 95% CI = 1.001–1.004) and salted food (OR = 1.003, 95% CI = 1.001–1.005) were statistically significantly associated with a greater risk of breast cancer. Beans (OR = 0.997, 95% CI = 0.995–0.999), white meat (OR = 0.993, 95% CI = 0.989–0.997), aquatic products (OR = 0.990, 95% CI = 0.984–0.996), vegetables (OR = 0.999, 95% CI = 0.999–0.999), fruit (OR = 0.998, 95% CI = 0.997–0.999), and green tea (OR = 0.997, 95% CI = 0.994–0.999) were significantly associated with a lower risk of breast cancer. For luminal breast cancer patients, beans (OR = 0.997, 95% CI = 0.994–0.999), white meat (OR = 0.992, 95% CI = 0.987–0.997), green tea (OR = 0.995, 95% CI = 0.991–0.999), and milk (OR = 0.998, 95% CI = 0.996–0.999) were protective factors. While for nonluminal breast cancer, red meat was not included in the equation, and beans (OR = 0.989, 95% CI = 0.981–0.997), white meat (OR = 0.989, 95% CI = 0.981–0.998), vegetables (OR = 0.998, 95% CI = 0.997–0.999), and milk (OR = 0.994, 95% CI = 0.989–0.999) still showed a significantly reduced risk of nonluminal breast cancer. Different dietary factors revealed different effects on the etiology of breast cancer. Red meat may be a specific risk factor for luminal‐type breast cancer. John Wiley and Sons Inc. 2020-08-31 /pmc/articles/PMC7590303/ /pubmed/33133556 http://dx.doi.org/10.1002/fsn3.1866 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Yuan, Guohai Zhang, Jingjing Ren, Yi Ding, Wei Du, Yan Zhang, Lu Shao, Jihong Dietary effects on breast cancer molecular subtypes, a 1:2 paired case–control study |
title | Dietary effects on breast cancer molecular subtypes, a 1:2 paired case–control study |
title_full | Dietary effects on breast cancer molecular subtypes, a 1:2 paired case–control study |
title_fullStr | Dietary effects on breast cancer molecular subtypes, a 1:2 paired case–control study |
title_full_unstemmed | Dietary effects on breast cancer molecular subtypes, a 1:2 paired case–control study |
title_short | Dietary effects on breast cancer molecular subtypes, a 1:2 paired case–control study |
title_sort | dietary effects on breast cancer molecular subtypes, a 1:2 paired case–control study |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590303/ https://www.ncbi.nlm.nih.gov/pubmed/33133556 http://dx.doi.org/10.1002/fsn3.1866 |
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