Open AccessMeat-fat dietary pattern may increase the risk of breast cancer—A case–control study in Taiwan
Author(s) -
Jing Wu,
You Kang Chang,
YiCheng Hou,
Wen Jyun Chiu,
Jiun Rong Chen,
Shu Tzu Chen,
Chao−Hsin Wu,
Yun Jau Chang,
Yao Chang
Publication year - 2013
Publication title -
tzu-chi medical journal/cí-jì yīxué
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.343
H-Index - 15
eISSN - 2223-8956
pISSN - 1016-3190
DOI - 10.1016/j.tcmj.2013.09.003
Subject(s) - medicine , quartile , odds ratio , breast cancer , confidence interval , triglyceride , case control study , red meat , food science , cancer , cholesterol , pathology , biology
ObjectivesWe investigated the association between dietary patterns and breast cancer risk in Taiwan.Materials and MethodsThis case–control study compared the dietary patterns between 98 breast cancer patients and 103 age-matched controls. A questionnaire survey about 27 frequently consumed food items was conducted among 201 patients in a general surgical ward. Serum albumin, triglyceride, and total cholesterol levels were also investigated.ResultsFive dietary patterns were defined via the principle component analysis: the meat-fat, pickle–vegetable, sugar–fried food, soy, and coffee–egg patterns. For the meat-fat dietary pattern, the third quartile and fourth quartile were significantly associated with higher breast cancer risk than the first quartile and second quartile with an odds ratio of 2.86 [95% confidence interval (CI) = 1.25–6.53] and 3.11 (95% CI = 1.33–7.27) respectively; p = 0.002. In addition, cooking with oil was reported significantly more often in the fourth meat-fat dietary pattern quartile, as shown by the responses to eight out of 12 questions about cooking methods.ConclusionThese results revealed that meat was associated with a higher breast cancer risk, and a high fat intake might play an important role in this association