Yuan Guohai, Zhang Jingjing, Ren Yi, Ding Wei, Du Yan, Zhang Lu, Shao Jihong
Department of Nutrition School of Public Health Xuzhou Medical University Xuzhou China.
Breast Surgery Xuzhou Cancer Hospital Xuzhou China.
Food Sci Nutr. 2020 Aug 31;8(10):5545-5549. doi: 10.1002/fsn3.1866. eCollection 2020 Oct.
To explore the associations between dietary factors and breast cancer (BC) molecular subtypes. The retrospective cases were confirmed by pathological diagnosis with breast cancer were gathered in two major hospitals in Xuzhou city, China, from 2015 to 2016. These cases were classified by the meeting standard of 13th St Gallen: luminal A, luminal B, Her-2 overexpression, and triple-negative breast cancer (TNBC) subtypes. A 1:2 paired retrospective case-control study with 210 cases and 420 controls was conducted to evaluate individual dietary intake, by food frequency questionnaire (FFQ) and estimate odds ratios (s), by the Cox regression model. For overall breast cancer patients, the more frequency of red meat ( = 1.002, = 1.001-1.004) and salted food ( = 1.003, = 1.001-1.005) were statistically significantly associated with a greater risk of breast cancer. Beans ( = 0.997, = 0.995-0.999), white meat ( = 0.993, = 0.989-0.997), aquatic products ( = 0.990, = 0.984-0.996), vegetables ( = 0.999, = 0.999-0.999), fruit ( = 0.998, = 0.997-0.999), and green tea ( = 0.997, = 0.994-0.999) were significantly associated with a lower risk of breast cancer. For luminal breast cancer patients, beans ( = 0.997, = 0.994-0.999), white meat ( = 0.992, = 0.987-0.997), green tea ( = 0.995, = 0.991-0.999), and milk ( = 0.998, = 0.996-0.999) were protective factors. While for nonluminal breast cancer, red meat was not included in the equation, and beans ( = 0.989, = 0.981-0.997), white meat ( = 0.989, = 0.981-0.998), vegetables ( = 0.998, = 0.997-0.999), and milk ( = 0.994, = 0.989-0.999) still showed a significantly reduced risk of nonluminal breast cancer. Different dietary factors revealed different effects on the etiology of breast cancer. Red meat may be a specific risk factor for luminal-type breast cancer.
探讨饮食因素与乳腺癌（BC）分子亚型之间的关联。2015年至2016年期间，在中国徐州市的两家主要医院收集经病理诊断确诊为乳腺癌的回顾性病例。这些病例按照第13届圣加仑会议标准进行分类：管腔A型、管腔B型、人表皮生长因子受体2（Her-2）过表达型和三阴性乳腺癌（TNBC）亚型。采用1:2配对回顾性病例对照研究，共纳入210例病例和420例对照，通过食物频率问卷（FFQ）评估个体饮食摄入量，并通过Cox回归模型估计比值比（OR）。对于总体乳腺癌患者，红肉（OR = 1.002，95%CI = 1.001 - 1.004）和腌制食品（OR = 1.003，95%CI = 1.001 - 1.005）摄入频率越高，患乳腺癌风险越高具有统计学意义。豆类（OR = 0.997，95%CI = 0.995 - 0.999）、白肉（OR = 0.993，95%CI = 0.989 - 0.997）、水产品（OR = 0.990，95%CI = 0.984 - 0.996）、蔬菜（OR = 0.999，95%CI = 0.999 - 0.999）、水果（OR = 0.998，95%CI = 0.997 - 0.999）和绿茶（OR = 0.997，95%CI = 0.994 - 0.999）与较低的乳腺癌风险显著相关。对于管腔型乳腺癌患者，豆类（OR = 0.997，95%CI = 0.994 - 0.999）、白肉（OR = 0.992，95%CI = 0.987 - 0.997）、绿茶（OR = 0.995，95%CI = 0.991 - 0.999）和牛奶（OR = 0.998，95%CI = 0.996 - 0.999）是保护因素。而对于非管腔型乳腺癌，红肉未纳入分析，豆类（OR = 0.989，95%CI = 0.981 - 0.997）、白肉（OR = 0.989，95%CI = 0.981 - 0.
