%0 Journal Article
%A Cairat, Manon
%A Yammine, Sahar
%A Fiolet, Thibault
%A Fournier, Agnès
%A Boutron-Ruault, Marie-Christine
%A Laouali, Nasser
%A Mancini, Francesca Romana
%A Severi, Gianluca
%A Berstein, Fernanda Morales
%A Rauber, Fernanda
%A Levy, Renata Bertazzi
%A Skeie, Guri
%A Borch, Kristin Benjaminsen
%A Tjønneland, Anne
%A Mellemkjær, Lene
%A Borné, Yan
%A Rosendahl, Ann H
%A Masala, Giovanna
%A Giraudo, Maria Teresa
%A de Magistris, Maria Santucci
%A Katzke, Verena
%A Bajracharya, Rashmita
%A Santiuste, Carmen
%A Amiano, Pilar
%A Bodén, Stina
%A Castro-Espin, Carlota
%A Sánchez, Maria-Jose
%A Touvier, Mathilde
%A Deschasaux-Tanguy, Mélanie
%A Srour, Bernard
%A Schulze, Matthias B
%A Guevara, Marcela
%A Kliemann, Nathalie
%A Lopez, Jessica Blanco
%A Al Nahas, Aline
%A Chang, Kiara
%A Vamos, Eszter P
%A Millett, Christopher
%A Riboli, Elio
%A Heath, Alicia K
%A Biessy, Carine
%A Viallon, Vivian
%A Casagrande, Corinne
%A Nicolas, Genevieve
%A Gunter, Marc J
%A Huybrechts, Inge
%T Degree of food processing and breast cancer risk: a prospective study in 9 European countries.
%J Food production, processing and nutrition
%V 6
%N 1
%@ 2661-8974
%C [London]
%I Biomed Central
%M DKFZ-2024-02077
%P 89
%D 2024
%X Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk, although some studies also reported no association. Furthermore, the evidence regarding the associations between intake of food with lower degrees of processing and breast cancer risk is limited. Thus, we investigated the associations between dietary intake by degree of food processing and breast cancer risk, overall and by breast cancer subtypes in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Dietary intake of EPIC participants was assessed via questionnaires at baseline. More than 11,000 food ingredients were classified into four groups of food processing levels using the NOVA classification system: unprocessed/minimally processed (NOVA 1), culinary ingredients (NOVA 2), processed (NOVA 3) and ultra-processed (NOVA 4). Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95
%K Breast cancer (Other)
%K Epidemiology (Other)
%K Food processing (Other)
%K NOVA classification (Other)
%K Prospective study (Other)
%F PUB:(DE-HGF)16
%9 Journal Article
%$ pmid:39399144
%2 pmc:PMC11468235
%R 10.1186/s43014-024-00264-2
%U https://inrepo02.dkfz.de/record/294053