乳制品消费与乳腺癌风险相关：一项由激素受体、绝经状态和年龄分层的综合荟萃分析

IF 3.4 3区医学 Q2 NUTRITION & DIETETICS

Nutrition Research Pub Date : 2025-02-27 DOI:10.1016/j.nutres.2025.02.003

Seokyung An , Madhawa Gunathilake , Jeongseon Kim

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引用次数: 0

摘要

乳腺癌（BC）是一个普遍的全球健康问题，各种危险因素导致其异质性。这项综合荟萃分析旨在探讨乳制品消费与BC风险之间的关系，按激素受体、绝经状态和年龄分层。为了评估乳制品消费与BC风险之间的关系，系统的文献综述基于PubMed， SCOPUS， Web of Science和Cochrane Library检索到的截止2024年12月发表的研究。计算具有相应95%置信区间（ci）的总相对风险（rr），然后使用随机效应模型进行汇总。51项研究的62,602例BC病例的RR显示，总体乳制品消费与BC风险呈负相关（RR = 0.91, 95% CI: 0.84-0.98, I2 = 75%），特别是在45岁以上的个体中（RR = 0.81, 95% CI: 0.68-0.98, I2 = 0%）。值得注意的是，摄入更多的低脂乳制品显示出潜在的保护作用（RR = 0.91, 95% CI: 0.84-0.98, I2 = 56%），特别是对绝经前妇女（脱脂牛奶，RR = 0.86, 95% CI: 0.76-0.97, I2 = 0%）。发酵乳制品，包括酸奶，显示出降低BC风险，特别是绝经后妇女（RR = 0.91, 95% CI: 0.87-0.96, I2 = 0%）。然而，总牛奶摄入量与雌激素受体阴性BC的风险呈正相关（RR = 1.31, 95% CI: 1.08-1.59, I2 = 0%）。这项荟萃分析提供了对特定乳制品消费与BC风险之间关系的全面见解。研究结果强调了特定乳制品对不同亚型的保护作用，为预防BC提供了有价值的见解。

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Dairy consumption is associated with breast cancer risk: a comprehensive meta-analysis stratified by hormone receptor and menopausal status, and age

Breast cancer (BC) is a prevalent global health concern, with various risk factors contributing to its heterogeneity. This comprehensive meta-analysis aims to explore the association between dairy consumption and BC risk, stratified by hormone receptor, menopausal status, and age. To assess the association between dairy consumption and BC risk, a systematic literature review based on studies published until December 2024 retrieved from PubMed, SCOPUS, Web of Science, and Cochrane Library. Summary relative risks (RRs) with corresponding 95% confidence intervals (CIs) were calculated and then aggregated using random-effects models. Summary RR from 51 studies with 62,602 BC cases showed that overall dairy consumption is inversely associated with BC risk (RR = 0.91, 95% CI: 0.84-0.98, I² = 75%), particularly among individuals aged over 45 (RR = 0.81, 95% CI: 0.68-0.98, I² = 0%). Notably, higher intake of low-fat dairy products showed potential protective effects (RR = 0.91, 95% CI: 0.84-0.98, I² = 56%), especially in premenopausal women (skimmed milk, RR = 0.86, 95% CI: 0.76-0.97, I² = 0%). Fermented dairy products, including yogurt, exhibited a decreased BC risk, particularly in postmenopausal women (RR = 0.91, 95% CI: 0.87-0.96, I² = 0%). However, a positive association was observed between total milk intake and the risk of estrogen receptor-negative BC (RR = 1.31, 95% CI: 1.08-1.59, I² = 0%). This meta-analysis provides comprehensive insights into the association between specific dairy product consumption and BC risk. The findings highlight the protective impact of specific dairy products on different subtypes, offering valuable insights for BC prevention.

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来源期刊

Nutrition Research 医学-营养学

CiteScore

7.60

自引率

2.20%

发文量

107

审稿时长

58 days

期刊介绍： Nutrition Research publishes original research articles, communications, and reviews on basic and applied nutrition. The mission of Nutrition Research is to serve as the journal for global communication of nutrition and life sciences research on diet and health. The field of nutrition sciences includes, but is not limited to, the study of nutrients during growth, reproduction, aging, health, and disease. Articles covering basic and applied research on all aspects of nutrition sciences are encouraged, including: nutritional biochemistry and metabolism; metabolomics, nutrient gene interactions; nutrient requirements for health; nutrition and disease; digestion and absorption; nutritional anthropology; epidemiology; the influence of socioeconomic and cultural factors on nutrition of the individual and the community; the impact of nutrient intake on disease response and behavior; the consequences of nutritional deficiency on growth and development, endocrine and nervous systems, and immunity; nutrition and gut microbiota; food intolerance and allergy; nutrient drug interactions; nutrition and aging; nutrition and cancer; obesity; diabetes; and intervention programs.