Department of Epidemiology, Columbia Mailman School of Public Health, New York, NY.
Saw Swee Hock School of Public Health, National University of Singapore, Singapore.
Int J Cancer. 2020 Apr 15;146(8):2156-2165. doi: 10.1002/ijc.32547. Epub 2019 Aug 6.
Meat consumption has been postulated to increase the risk of breast cancer, but this association has not been consistently seen. We examined the association between consumption of different types of meat, meat mutagens and incident invasive breast cancer. Information on consumption of different meat categories and meat cooking practice behaviors was obtained from 42,012 Sister Study participants who completed a Block 1998 Food Frequency Questionnaire at enrollment (2003-2009) and satisfied eligibility criteria. Exposure to meat type and meat mutagens was calculated, and associations with invasive breast cancer risk were estimated using multivariable Cox proportional hazards regression. During follow-up (mean, 7.6 years), 1,536 invasive breast cancers were diagnosed at least 1 year after enrollment. Increasing consumption of red meat was associated with increased risk of invasive breast cancer (HR :1.23, 95% CI: 1.02-1.48, p = 0.01). Conversely, increasing consumption of poultry was associated with decreased invasive breast cancer risk (HR : 0.85; 95% CI: 0.72-1.00; p = 0.03). In a substitution model with combined red meat and poultry consumption held constant, substituting poultry for red meat was associated with decreased invasive breast cancer risk (HR of poultry consumption: 0.72, 95% CI: 0.58-0.89). No associations were observed for cooking practices, estimated heterocyclic amines or heme iron from red meat consumption with breast cancer risk. Red meat consumption may increase the risk of invasive breast cancer, whereas poultry consumption may be associated with reduced risk. Substituting poultry for red meat could reduce breast cancer risk.
人们推测，食用肉类会增加患乳腺癌的风险，但这种关联并未得到一致证实。我们研究了不同类型的肉类、肉类诱变剂的摄入与侵袭性乳腺癌之间的关联。在 2003 年至 2009 年入组时（42012 名姐妹研究参与者）完成了 1998 年布洛克食物频率问卷（Block 1998 Food Frequency Questionnaire），并符合入组标准的参与者中，我们获得了关于不同肉类种类的消费和肉类烹饪行为的信息。计算了对肉类类型和肉类诱变剂的暴露，并使用多变量 Cox 比例风险回归估计了与侵袭性乳腺癌风险的关联。在随访期间（平均 7.6 年），至少在入组后 1 年诊断出 1536 例侵袭性乳腺癌。增加红肉类的摄入量与侵袭性乳腺癌的风险增加相关（HR：1.23，95%CI：1.02-1.48，p = 0.01）。相反，增加家禽类的摄入量与侵袭性乳腺癌风险降低相关（HR：0.85；95%CI：0.72-1.00；p = 0.03）。在一个将红肉类和家禽类的摄入量固定的替代模型中，用家禽类替代红肉类与侵袭性乳腺癌风险降低相关（HR：0.72，95%CI：0.58-0.89）。对于烹饪方法、从红肉类摄入的估计杂环胺或血红素铁与乳腺癌风险之间未观察到任何关联。红肉类的摄入可能会增加侵袭性乳腺癌的风险，而家禽类的摄入可能与降低风险相关。用家禽类替代红肉类可能会降低乳腺癌的风险。
