肉类摄入与乳腺癌风险的关系

IF 7.4 2区医学 Q1 NUTRITION & DIETETICS

Clinical nutrition Pub Date : 2025-08-23 DOI:10.1016/j.clnu.2025.08.025

Hyobin Lee , Woo-Kyoung Shin , Katherine De la Torre , Sukhong Min , Sung Hyun You , Wonshik Han , Jung Eun Lee , Daehee Kang

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引用次数: 0

摘要

背景和目的肉类摄入量与乳腺癌风险之间的关系尚不清楚。本研究在一项前瞻性队列研究中探讨了特定类型的肉类摄入与乳腺癌风险之间的关系。方法本研究纳入2004-2013年健康体检- gem （HEXA-G）研究中的71264名40-69岁女性。癌症诊断通过韩国中央癌症登记处确定，死亡证明相关数据由韩国国家统计局提供，直至2018年12月31日。Cox比例风险模型用于估计肉类摄入对乳腺癌风险的多变量风险比（hr）和95%置信区间（ci）。结果在655,566.9人年的随访中，发现713例乳腺癌病例。与不食用加工肉类的女性相比，每周食用一份或多份加工肉类的女性患乳腺癌的风险增加了57% （HR = 1.57, 95% CI: 1.09-2.27, p = 0.003）。在50岁以下的女性（趋势p = 0.021）、无乳腺癌家族史（趋势p = 0.001）、无定期运动（趋势p = 0.028）、无饮酒（趋势p = 0.002）和体重指数（BMI）低于25 kg/m2（趋势p = 0.005）中观察到更强的相关性。牛肉摄入量与乳腺癌风险的潜在降低相关（HR = 0.82, 95% CI: 0.67-1.01， p趋势= 0.051，每月两次或两次以上与不吃牛肉相关）。此外，研究还发现，饮酒的女性患乳腺癌的风险降低（趋势p = 0.036）。在没有乳腺癌家族史的女性（趋势p = 0.049）和没有定期运动的女性（趋势p = 0.015）中发现了更明显的关联。研究结果表明，加工肉类的摄入量与患乳腺癌的风险较高有关，而牛肉的摄入量可能会降低患乳腺癌的风险。

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Meat intake and breast cancer risk from the Health Examinees study

Background & aims

The association between meat intake and breast cancer risk remains unclear. This study examined the relationship between specific types of meat intake and breast cancer risk in a prospective cohort study.

Methods

This study included 71,264 women aged 40–69 years from the Health Examinees-Gem (HEXA-G) study (2004–2013). Cancer diagnosis was identified via the Korea Central Cancer Registry and death certificate-linked data were provided by the Korea National Statistical Office until 31 December 2018. Cox proportional hazards models were used to estimated multivariate hazard ratios (HRs) and 95 % confidence intervals (CIs) for breast cancer risk by meat intake.

Results

During 655,566.9 person-years of follow-up, 713 breast cancer cases were identified. Women who consumed one or more servings of processed meat per week had a 57 % increased risk of breast cancer (HR = 1.57, 95 % CI: 1.09–2.27, p for trend = 0.003), compared to those who did not consume processed meat. Stronger associations were observed among women under 50 years of age (p for trend = 0.021), with no family history of breast cancer (p for trend = 0.001), no regular exercise (p for trend = 0.028), no alcohol consumption (p for trend = 0.002) and a body mass index (BMI) below 25 kg/m² (p for trend = 0.005). Beef intake was associated with a potential reduction in breast cancer risk (HR = 0.82, 95 % CI: 0.67–1.01, p trend = 0.051, for 2 or more servings per month vs. none). Also, reduction of breast cancer risk was observed in women who consumed alcohol (p for trend = 0.036). More pronounced associations were found in women without family history of breast cancer (p for trend = 0.049), and in women who did not engage in regular exercise (p for trend = 0.015).

Conclusions

Our results suggest that processed meat intake is linked to a higher risk of breast cancer, whereas beef consumption may reduce the risk of breast cancer.

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来源期刊

Clinical nutrition 医学-营养学

CiteScore

14.10

自引率

6.30%

发文量

356

审稿时长

28 days

期刊介绍： Clinical Nutrition, the official journal of ESPEN, The European Society for Clinical Nutrition and Metabolism, is an international journal providing essential scientific information on nutritional and metabolic care and the relationship between nutrition and disease both in the setting of basic science and clinical practice. Published bi-monthly, each issue combines original articles and reviews providing an invaluable reference for any specialist concerned with these fields.