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...

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Detalhes bibliográficos
Autores: Boldo, Elena, Castells, Xavier, Kogevinas, Manolis, Pollán, Marina, MCC-Spain researchers
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Recursos:Universitat Pompeu Fabra
Repositorio:Repositorio Digital de la UPF
OAI Identifier:oai:repositori.upf.edu:10230/36022
Acesso em linha:http://hdl.handle.net/10230/36022
http://dx.doi.org/10.1016/j.maturitas.2018.01.020
Access Level:acceso abierto
Palavra-chave:Mama -- Càncer -- Investigació
Carn -- Aspectes nutricionals
Alimentació
Breast cancer
Cooking methods
Cured meat
Degree of cooking
Meat intake
Processed meat
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spelling Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain studyBoldo, ElenaCastells, XavierKogevinas, ManolisPollán, MarinaMCC-Spain researchersMama -- Càncer -- InvestigacióCarn -- Aspectes nutricionalsAlimentacióBreast cancerCooking methodsCured meatDegree of cookingMeat intakeProcessed meatOBJECTIVE: 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.Elsevier20182018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttp://hdl.handle.net/10230/36022http://dx.doi.org/10.1016/j.maturitas.2018.01.020reponame:Repositorio Digital de la UPFinstname:Universitat Pompeu FabraInglésMaturitas. 2018 Apr;110:62-70© Elsevier http://dx.doi.org/10.1016/j.maturitas.2018.01.020info:eu-repo/semantics/openAccessoai:repositori.upf.edu:10230/360222026-06-12T07:21:37Z
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
Mama -- Càncer -- Investigació
Carn -- Aspectes nutricionals
Alimentació
Breast cancer
Cooking methods
Cured meat
Degree of cooking
Meat intake
Processed 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
Castells, Xavier
Kogevinas, Manolis
Pollán, Marina
MCC-Spain researchers
author Boldo, Elena
author_facet Boldo, Elena
Castells, Xavier
Kogevinas, Manolis
Pollán, Marina
MCC-Spain researchers
author_role author
author2 Castells, Xavier
Kogevinas, Manolis
Pollán, Marina
MCC-Spain researchers
author2_role author
author
author
author
dc.subject.none.fl_str_mv Mama -- Càncer -- Investigació
Carn -- Aspectes nutricionals
Alimentació
Breast cancer
Cooking methods
Cured meat
Degree of cooking
Meat intake
Processed meat
topic Mama -- Càncer -- Investigació
Carn -- Aspectes nutricionals
Alimentació
Breast cancer
Cooking methods
Cured meat
Degree of cooking
Meat intake
Processed 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
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 http://hdl.handle.net/10230/36022
http://dx.doi.org/10.1016/j.maturitas.2018.01.020
url http://hdl.handle.net/10230/36022
http://dx.doi.org/10.1016/j.maturitas.2018.01.020
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Maturitas. 2018 Apr;110:62-70
dc.rights.none.fl_str_mv © Elsevier http://dx.doi.org/10.1016/j.maturitas.2018.01.020
info:eu-repo/semantics/openAccess
rights_invalid_str_mv © Elsevier http://dx.doi.org/10.1016/j.maturitas.2018.01.020
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositorio Digital de la UPF
instname:Universitat Pompeu Fabra
instname_str Universitat Pompeu Fabra
reponame_str Repositorio Digital de la UPF
collection Repositorio Digital de la UPF
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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