Department of Nutrition, Food and Development Research Center [Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C.], Hermosillo, Sonora, México.
School of Public Health, Imperial College London, London, UK.
Nutr Health. 2024 Jun;30(2):349-359. doi: 10.1177/02601060221119260. Epub 2022 Aug 15.
Nutrition has an important influence on the risk of developing breast cancer (BC). Dietary patterns can capture the complex interplay of nutrients and cooking methods can contribute to the presence of heterocyclic amines, which are potent mammary carcinogens. Research on dietary patterns, cooking methods, and their association with BC in Mexican women is scarce. To evaluate the association of dietary patterns and cooking methods with BC risk among women from the Northwest region of Mexico. This case-control study included 120 women. Eligible cases (n = 60) were diagnosed and biopsy-confirmed in the past 2 years. Control subjects ( = 60) were hospital and population-based. Dietary intake and cooking methods were respectively assessed through a food frequency questionnaire (FFQ) and the National Cancer Institute survey. We obtained dietary patterns from a -means cluster analysis (CA), and multivariate logistic regression tested the association of dietary patterns and cooking methods with BC risk. Prudent and caloric dietary patterns were identified. The caloric pattern was associated with BC risk (Model 1: OR: 5.07, 95%CI:1.44-17.84, = 0.011; Model 2: OR: 4.99 (95%CI:1.39-17.92, = 0.014). Intense frying, meat grilling and poultry resulted in a significant BC risk (Model 1: OR: 5.54,95%CI: 2.13-14.41), < 0.001; Model 2: OR: 5.12, 95%CI: 1.83-14.31, 0.002). At Oestrogen exposure of <32 years, there was an association between dietary patterns and BC risk (OR: 4.69, 95%CI: 1.01-21.92, = 0.049). The relationship between BC risk and cooking intensity was found in both strata of exposure to oestrogens: <32 years (OR: 3.72, 95%CI:1.04-13.33, = 0.044), and ≥32 years (OR: 6.06, 95%CI:1.34-27.42, 0.019). A caloric dietary pattern rich in refined carbohydrates and saturated fat, and intense meat product cooking may increase the risk of BC in Mexican women.
营养对乳腺癌（BC）的发病风险有重要影响。饮食模式可以捕捉到营养素的复杂相互作用，而烹饪方法可能会导致杂环胺的存在，杂环胺是一种强有力的乳腺致癌物质。关于墨西哥女性饮食模式、烹饪方法及其与 BC 关系的研究很少。本病例对照研究纳入了 120 名女性。合格的病例（n=60）在过去 2 年内被诊断和活检证实。对照组（n=60）为医院和人群基础。通过食物频率问卷（FFQ）和国家癌症研究所调查分别评估饮食摄入和烹饪方法。我们从 -means 聚类分析（CA）中获得饮食模式，并通过多变量逻辑回归检验饮食模式和烹饪方法与 BC 风险的关系。确定了谨慎和高热量的饮食模式。高热量模式与 BC 风险相关（模型 1：OR：5.07，95%CI：1.44-17.84， = 0.011；模型 2：OR：4.99（95%CI：1.39-17.92， = 0.014））。强烈煎、烤肉和烤禽肉与 BC 显著相关（模型 1：OR：5.54，95%CI：2.13-14.41）， < 0.001；模型 2：OR：5.12，95%CI：1.83-14.31， < 0.002）。对于雌激素暴露时间 <32 年的患者，饮食模式与 BC 风险之间存在关联（OR：4.69，95%CI：1.01-21.92， = 0.049）。在雌激素暴露的两个分层中，都发现了 BC 风险与烹饪强度之间的关系：<32 年（OR：3.72，95%CI：1.04-13.33， = 0.044）和≥32 年（OR：6.06，95%CI：1.34-27.42， < 0.019）。富含精制碳水化合物和饱和脂肪的高热量饮食模式和强烈的肉类烹饪可能会增加墨西哥女性患 BC 的风险。
