Highlights
- •The role of meat consumption in breast cancer risk is not completely resolved.
- •High total intake of meat and high intake of processed/cured meat are associated with breast cancer.
- •Well-cooked and stewed red meat increase the risk of breast cancer.
- •Some white-meat cooking practices seem to be related to breast cancer risk.
- •Breast cancer risk might be reduced by limiting meat consumption.
Abstract
Objective
To analyse the relationship of the risk of breast cancer (BC) to meat intake, preference
regarding degree of cooking (‘doneness’) and cooking methods, using data from a population-based
case-control study (MCC-Spain).
Study design
1006 Histologically confirmed incident BC cases and 1370 controls were recruited in
10 Spanish provinces. Participants were 23–85 years old. They answered an epidemiological
survey and a food frequency questionnaire. BC risk was assessed overall, by menopausal
status and by pathological subtypes, using logistic and multinomial regression mixed
models adjusted for known confounding factors and including province as a random effects
term.
Main outcome measures
Breast cancer and pathological subtype.
Results
High total intake of meat (ORQ4-Q1 (95% IC) = 1.39 (1.03–1.88)) was associated with increased BC risk among post-menopausal
women. Similar results were found for processed/cured meat (ORQ4-Q1 (95% IC) = 1.47 (1.10–1.97)), and this association was particularly strong for triple-negative
tumours (ER-, PR- and HER2-) (ORQ4-Q1 (95% IC) = 2.52 (1.15–5.49)). Intakes of well-done (ORwell-donevsrare (95% CI) = 1.62 (1.15–2.30)) and stewed (OR (95% CI) = 1.49 (1.20–1.84)) red meat
were associated with increased BC risk, with a high risk observed for HR+ tumours
(ER+/PR+ and HER2-). Pan-fried/bread-coated fried white meat, but not doneness preference,
was associated with an increased BC risk for all women (OR (95% CI) = 1.38 (1.14–1.65)),
with a stronger association for pre-menopausal women (OR (95% CI) = 1.78 (1.29–2.46)).
Conclusion
The risk of developing BC could be reduced by moderating the consumption of well-done
or stewed red meat, pan-fried/bread-coated fried white meat and, especially, processed/cured
meat.
Abbreviations:
BC (breast cancer), BMI (body mass index), FFQ (food frequency questionnaire), MCC-Spain (multicase-control study on common tumours in Spain), OR (odds ratio), 95%CI (95% confidence interval), SD (standard deviation), IQR (interquartile interval), METs (metabolic equivalents), p-int (p-value for the interaction), p-het (p-value for the heterogeneity), p-trend (p-value for trend), HR+ (hormone receptor positive tumours), HER2+ (human epidermal growth factor receptor 2 tumours), TN (triple-negative tumours)Keywords
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Article info
Publication history
Published online: February 03, 2018
Accepted:
January 20,
2018
Received in revised form:
November 14,
2017
Received:
September 14,
2017
Identification
Copyright
© 2018 Elsevier B.V. All rights reserved.
