Holmes Michelle D, Colditz Graham A, Hunter David J, Hankinson Susan E, Rosner Bernard, Speizer Frank E, Willett Walter C
Channing Laboratory, Department of Medicine, Harvard Medical School and Brigham and Women's Hospital, Boston, MA 02115, USA.
Int J Cancer. 2003 Mar 20;104(2):221-7. doi: 10.1002/ijc.10910.
Intakes of animal protein, meat, and eggs have been associated with breast cancer incidence and mortality in ecological studies, but data from long-term prospective studies are limited. We therefore examined these relationships in the Nurses' Health Study. We followed 88,647 women for 18 years, with 5 assessments of diet by food frequency questionnaire, cumulatively averaged and updated over time. We calculated the relative risks (RR) and 95% confidence intervals (95% CI) for risk of developing invasive breast cancer, over categories of nutrient and food intake. During follow-up, 4,107 women developed invasive breast cancer. Compared to the lowest quintile of intake, the RR and 95% CI for the highest quintile of intake were 1.02 (0.92-1.14) for animal protein, 0.93 (0.83-1.05) for red meat and 0.89 (0.79-1.00) for all meat. Results did not differ by menopausal status or family history of breast cancer. We found no evidence that intake of meat or fish during mid-life and later was associated with risk of breast cancer.
在生态学研究中，动物蛋白、肉类和蛋类的摄入量与乳腺癌的发病率和死亡率相关，但长期前瞻性研究的数据有限。因此，我们在护士健康研究中考察了这些关系。我们对88647名女性进行了18年的随访，通过食物频率问卷对饮食进行了5次评估，并随时间进行累积平均和更新。我们计算了不同营养素和食物摄入量类别中患浸润性乳腺癌风险的相对风险（RR）和95%置信区间（95%CI）。在随访期间，4107名女性患了浸润性乳腺癌。与摄入量最低的五分之一人群相比，摄入量最高的五分之一人群的RR及95%CI分别为：动物蛋白1.02（0.92 - 1.14）、红肉0.93（0.83 - 1.05）、所有肉类0.89（0.79 - 1.00）。结果在绝经状态或乳腺癌家族史方面无差异。我们没有发现证据表明中年及以后摄入肉类或鱼类与乳腺癌风险相关。
