Student Research Committee, Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Clinical Nutrition, Student Research Committee, Nutrition Research Center, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Asian Pac J Cancer Prev. 2020 May 1;21(5):1363-1367. doi: 10.31557/APJCP.2020.21.5.1363.
Diet quality is known to influence cancer risk. The Healthy Eating Index (HEI) is one of the most frequently used measures of diet quality. However, the association between HEI-2015 and breast cancer risk is not known. The present study was undertaken to evaluate the association between HEI-2015 and breast cancer risk.
A case-control study comprising 134 breast cancer patients and 265 cancer-free controls were conducted. Dietary intakes were assessed using a validated food frequency questionnaire (FFQ), from which the HEI-2015 score was calculated. Logistic regression was used to derive the odds ratios (ORs) for measuring the association between HEI-2015 scores and breast cancer risk.
Subjects in the top quartile of HEI-2015 had a 46% lower chance of breast cancer compared with subjects in the bottom quartile (OR 0.54; 95% CI 0.30, 0.98). After adjustment for potential confounders such as age, age at menarche, oral contraceptive drug use, menopausal status, marital status, body mass index, smoking and education level, the association between HEI-2015 score and a lower risk of breast cancer was enhanced (OR 0.32; 95% CI 0.16, 0.65).
We successfully demonstrated that a higher HEI-2015 score was associated with a reduced breast cancer risk.
饮食质量已知会影响癌症风险。健康饮食指数（HEI）是衡量饮食质量最常用的指标之一。然而，HEI-2015 与乳腺癌风险之间的关联尚不清楚。本研究旨在评估 HEI-2015 与乳腺癌风险之间的关联。
进行了一项病例对照研究，包括 134 名乳腺癌患者和 265 名无癌症对照。使用经过验证的食物频率问卷（FFQ）评估饮食摄入量，从中计算出 HEI-2015 评分。使用逻辑回归得出比值比（OR）来衡量 HEI-2015 评分与乳腺癌风险之间的关联。
HEI-2015 评分处于最高四分位数的受试者患乳腺癌的几率比处于最低四分位数的受试者低 46%（OR 0.54；95%CI 0.30，0.98）。在校正年龄、初潮年龄、口服避孕药使用、绝经状态、婚姻状况、体重指数、吸烟和教育水平等潜在混杂因素后，HEI-2015 评分与乳腺癌风险降低之间的关联得到增强（OR 0.32；95%CI 0.16，0.65）。
我们成功证明，较高的 HEI-2015 评分与降低的乳腺癌风险相关。
