Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study

OBJECTIVE: To analyse the relationship of the risk of breast cancer (BC) to meat intake, preference regarding degree of cooking ('doneness') and cooking methods, using data from a population-based case-control study (MCC-Spain). STUDY DESIGN: 1006 Histologically confirmed incident BC cases...

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Autores: Boldo, Elena, Castelló, Adela, Aragonès Sanz, Núria, Amiano, Pilar, Pérez-Gómez, Beatriz, Castaño-Vinyals, Gemma, Martín, Marcela, Guevara, Marcela, Urtiaga, Carmen, Dierssen Sotos, Trinidad, Fernández Tardón, Guillermo, Moreno Aguado, Víctor, Solans, Marta, Peiró, Rosa, Capelo Álvarez, Rocío, Gómez Acebo, Inés, Castilla, Jesús, Molina de la Torre, Antonio José, Castells, Xavier, Altzibar, Jone M., Lope, Virginia, Kogevinas, Manolis, Romieu, Isabelle, Pollán, Marina, MCC-Spain, researchers
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/172849
Acceso en línea:https://hdl.handle.net/2445/172849
Access Level:acceso abierto
Palabra clave:Càncer de mama
Nutrició
Cuina (Carn)
Breast cancer
Nutrition
Cooking (Meat)
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spelling Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain studyBoldo, ElenaCastelló, AdelaAragonès Sanz, NúriaAmiano, PilarPérez-Gómez, BeatrizCastaño-Vinyals, GemmaMartín, MarcelaGuevara, MarcelaUrtiaga, CarmenDierssen Sotos, TrinidadFernández Tardón, GuillermoMoreno Aguado, VíctorSolans, MartaPeiró, RosaCapelo Álvarez, RocíoGómez Acebo, InésCastilla, JesúsMolina de la Torre, Antonio JoséCastells, XavierAltzibar, Jone M.Lope, VirginiaKogevinas, ManolisRomieu, IsabellePollán, MarinaMCC-Spain, researchersCàncer de mamaNutricióCuina (Carn)Breast cancerNutritionCooking (Meat)OBJECTIVE: To analyse the relationship of the risk of breast cancer (BC) to meat intake, preference regarding degree of cooking ('doneness') and cooking methods, using data from a population-based case-control study (MCC-Spain). STUDY DESIGN: 1006 Histologically confirmed incident BC cases and 1370 controls were recruited in 10 Spanish provinces. Participants were 23-85 years old. They answered an epidemiological survey and a food frequency questionnaire. BC risk was assessed overall, by menopausal status and by pathological subtypes, using logistic and multinomial regression mixed models adjusted for known confounding factors and including province as a random effects term. MAIN OUTCOME MEASURES: Breast cancer and pathological subtype. RESULTS: High total intake of meat (ORQ4-Q1 (95% IC) = 1.39 (1.03-1.88)) was associated with increased BC risk among post-menopausal women. Similar results were found for processed/cured meat (ORQ4-Q1 (95% IC) = 1.47 (1.10-1.97)), and this association was particularly strong for triple-negative tumours (ER-, PR- and HER2-) (ORQ4-Q1 (95% IC) = 2.52 (1.15-5.49)). Intakes of well-done (ORwell-donevsrare (95% CI) = 1.62 (1.15-2.30)) and stewed (OR (95% CI) = 1.49 (1.20-1.84)) red meat were associated with increased BC risk, with a high risk observed for HR+ tumours (ER+/PR+ and HER2-). Pan-fried/bread-coated fried white meat, but not doneness preference, was associated with an increased BC risk for all women (OR (95% CI) = 1.38 (1.14-1.65)), with a stronger association for pre-menopausal women (OR (95% CI) = 1.78 (1.29-2.46)). CONCLUSION: The risk of developing BC could be reduced by moderating the consumption of well-done or stewed red meat, pan-fried/bread-coated fried white meat and, especially, processed/cured meat.Elsevier B.V.2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2445/172849Articles publicats en revistes (Ciències Clíniques)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésVersió postprint del document publicat a: https://doi.org/10.1016/j.maturitas.2018.01.020Maturitas, 2018, vol. 110, p. 62-70https://doi.org/10.1016/j.maturitas.2018.01.020cc-by-nc-nd (c) Elsevier B.V., 2018http://creativecommons.org/licenses/by-nc-nd/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1728492026-05-27T06:46:51Z
dc.title.none.fl_str_mv Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
title Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
spellingShingle Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
Boldo, Elena
Càncer de mama
Nutrició
Cuina (Carn)
Breast cancer
Nutrition
Cooking (Meat)
title_short Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
title_full Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
title_fullStr Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
title_full_unstemmed Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
title_sort Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study
dc.creator.none.fl_str_mv Boldo, Elena
Castelló, Adela
Aragonès Sanz, Núria
Amiano, Pilar
Pérez-Gómez, Beatriz
Castaño-Vinyals, Gemma
Martín, Marcela
Guevara, Marcela
Urtiaga, Carmen
Dierssen Sotos, Trinidad
Fernández Tardón, Guillermo
Moreno Aguado, Víctor
Solans, Marta
Peiró, Rosa
Capelo Álvarez, Rocío
Gómez Acebo, Inés
Castilla, Jesús
Molina de la Torre, Antonio José
Castells, Xavier
Altzibar, Jone M.
Lope, Virginia
Kogevinas, Manolis
Romieu, Isabelle
Pollán, Marina
MCC-Spain, researchers
author Boldo, Elena
author_facet Boldo, Elena
Castelló, Adela
Aragonès Sanz, Núria
Amiano, Pilar
Pérez-Gómez, Beatriz
Castaño-Vinyals, Gemma
Martín, Marcela
Guevara, Marcela
Urtiaga, Carmen
Dierssen Sotos, Trinidad
Fernández Tardón, Guillermo
Moreno Aguado, Víctor
Solans, Marta
Peiró, Rosa
Capelo Álvarez, Rocío
Gómez Acebo, Inés
Castilla, Jesús
Molina de la Torre, Antonio José
Castells, Xavier
Altzibar, Jone M.
Lope, Virginia
Kogevinas, Manolis
Romieu, Isabelle
Pollán, Marina
MCC-Spain, researchers
author_role author
author2 Castelló, Adela
Aragonès Sanz, Núria
Amiano, Pilar
Pérez-Gómez, Beatriz
Castaño-Vinyals, Gemma
Martín, Marcela
Guevara, Marcela
Urtiaga, Carmen
Dierssen Sotos, Trinidad
Fernández Tardón, Guillermo
Moreno Aguado, Víctor
Solans, Marta
Peiró, Rosa
Capelo Álvarez, Rocío
Gómez Acebo, Inés
Castilla, Jesús
Molina de la Torre, Antonio José
Castells, Xavier
Altzibar, Jone M.
Lope, Virginia
Kogevinas, Manolis
Romieu, Isabelle
Pollán, Marina
MCC-Spain, researchers
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Càncer de mama
Nutrició
Cuina (Carn)
Breast cancer
Nutrition
Cooking (Meat)
topic Càncer de mama
Nutrició
Cuina (Carn)
Breast cancer
Nutrition
Cooking (Meat)
description OBJECTIVE: To analyse the relationship of the risk of breast cancer (BC) to meat intake, preference regarding degree of cooking ('doneness') and cooking methods, using data from a population-based case-control study (MCC-Spain). STUDY DESIGN: 1006 Histologically confirmed incident BC cases and 1370 controls were recruited in 10 Spanish provinces. Participants were 23-85 years old. They answered an epidemiological survey and a food frequency questionnaire. BC risk was assessed overall, by menopausal status and by pathological subtypes, using logistic and multinomial regression mixed models adjusted for known confounding factors and including province as a random effects term. MAIN OUTCOME MEASURES: Breast cancer and pathological subtype. RESULTS: High total intake of meat (ORQ4-Q1 (95% IC) = 1.39 (1.03-1.88)) was associated with increased BC risk among post-menopausal women. Similar results were found for processed/cured meat (ORQ4-Q1 (95% IC) = 1.47 (1.10-1.97)), and this association was particularly strong for triple-negative tumours (ER-, PR- and HER2-) (ORQ4-Q1 (95% IC) = 2.52 (1.15-5.49)). Intakes of well-done (ORwell-donevsrare (95% CI) = 1.62 (1.15-2.30)) and stewed (OR (95% CI) = 1.49 (1.20-1.84)) red meat were associated with increased BC risk, with a high risk observed for HR+ tumours (ER+/PR+ and HER2-). Pan-fried/bread-coated fried white meat, but not doneness preference, was associated with an increased BC risk for all women (OR (95% CI) = 1.38 (1.14-1.65)), with a stronger association for pre-menopausal women (OR (95% CI) = 1.78 (1.29-2.46)). CONCLUSION: The risk of developing BC could be reduced by moderating the consumption of well-done or stewed red meat, pan-fried/bread-coated fried white meat and, especially, processed/cured meat.
publishDate 2018
dc.date.none.fl_str_mv 2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/172849
url https://hdl.handle.net/2445/172849
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.maturitas.2018.01.020
Maturitas, 2018, vol. 110, p. 62-70
https://doi.org/10.1016/j.maturitas.2018.01.020
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier B.V., 2018
http://creativecommons.org/licenses/by-nc-nd/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier B.V., 2018
http://creativecommons.org/licenses/by-nc-nd/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv Articles publicats en revistes (Ciències Clíniques)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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