Meat, eggs, dairy products, and risk of breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort

Valeria Pala, Vittorio Krogh, Franco Berrino, Sabina Sieri, Sara Grioni, Anne Tjønneland, Anja Olsen, Marianne Uhre Jakobsen, Kim Overvad, Françoise Clavel-Chapelon, Marie Christine Boutron-Ruault, Isabelle Romieu, Jakob Linseisen, Sabine Rohrmann, Heiner Boeing, Annika Steffen, Antonia Trichopoulou, Vassiliki Benetou, Androniki Naska, Paolo VineisRosario Tumino, Salvatore Panico, Giovanna Masala, Claudia Agnoli, Dagrun Engeset, Guri Skeie, Eiliv Lund, Eva Ardanaz, Carmen Navarro, Maria José Sánchez, Pilar Amiano, Carlos Alberto Gonzalez Svatetz, Laudina Rodriguez, Elisabet Wirfält, Jonas Manjer, Per Lenner, Göran Hallmans, Petra H M Peeters, Carla H. Van Gils, H. Bas Bueno-de-Mesquita, Fränzel J B Van Duijnhoven, Timothy J. Key, Elizabeth Spencer, Sheila Bingham, Kay Tee Khaw, Pietro Ferrari, Graham Byrnes, Sabina Rinaldi, Teresa Norat, Dominique S. Michaud, Elio Riboli

Research output: Contribution to journalArticlepeer-review

Abstract

Background: A Western diet is associated with breast cancer risk. Objective: We investigated the relation of meat, egg, and dairy product consumption with breast cancer risk by using data from the European Prospective Investigation into Cancer and Nutrition (EPIC). Design: Between 1992 and 2003, information on diet was collected from 319,826 women. Disease hazard ratios were estimated with multivariate Cox proportional hazard models. Results: Breast cancer cases (n = 7119) were observed during 8.8 y (median) of follow-up. No consistent association was found between breast cancer risk and the consumption of any of the food groups under study, when analyzed by both categorical and continuous exposure variable models. High processed meat consumption was associated with a modest increase in breast cancer risk in the categorical model (hazard ratio: 1.10; 95% CI: 1.00, 1.20; highest compared with lowest quintile: P for trend = 0.07). Subgroup analyses suggested an association with butter consumption, limited to premenopausal women (hazard ratio: 1.28; 95% CI: 1.06, 1.53; highest compared with lowest quintile: P for trend = 0.21). Between-country heterogeneity was found for red meat (Q statistic = 18.03; P = 0.05) and was significantly explained (P = 0.023) by the proportion of meat cooked at high temperature. Conclusions: We have not consistently identified intakes of meat, eggs, or dairy products as risk factors for breast cancer. Future studies should investigate the possible role of high-temperature cooking in the relation of red meat intake with breast cancer risk.

Original languageEnglish
Pages (from-to)602-612
Number of pages11
JournalAmerican Journal of Clinical Nutrition
Volume90
Issue number3
DOIs
Publication statusPublished - Sep 1 2009

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics
  • Medicine(all)

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