TY  - JOUR
AU  - Cairat, Manon
AU  - Yammine, Sahar
AU  - Fiolet, Thibault
AU  - Fournier, Agnès
AU  - Boutron-Ruault, Marie-Christine
AU  - Laouali, Nasser
AU  - Mancini, Francesca Romana
AU  - Severi, Gianluca
AU  - Berstein, Fernanda Morales
AU  - Rauber, Fernanda
AU  - Levy, Renata Bertazzi
AU  - Skeie, Guri
AU  - Borch, Kristin Benjaminsen
AU  - Tjønneland, Anne
AU  - Mellemkjær, Lene
AU  - Borné, Yan
AU  - Rosendahl, Ann H
AU  - Masala, Giovanna
AU  - Giraudo, Maria Teresa
AU  - de Magistris, Maria Santucci
AU  - Katzke, Verena
AU  - Bajracharya, Rashmita
AU  - Santiuste, Carmen
AU  - Amiano, Pilar
AU  - Bodén, Stina
AU  - Castro-Espin, Carlota
AU  - Sánchez, Maria-Jose
AU  - Touvier, Mathilde
AU  - Deschasaux-Tanguy, Mélanie
AU  - Srour, Bernard
AU  - Schulze, Matthias B
AU  - Guevara, Marcela
AU  - Kliemann, Nathalie
AU  - Lopez, Jessica Blanco
AU  - Al Nahas, Aline
AU  - Chang, Kiara
AU  - Vamos, Eszter P
AU  - Millett, Christopher
AU  - Riboli, Elio
AU  - Heath, Alicia K
AU  - Biessy, Carine
AU  - Viallon, Vivian
AU  - Casagrande, Corinne
AU  - Nicolas, Genevieve
AU  - Gunter, Marc J
AU  - Huybrechts, Inge
TI  - Degree of food processing and breast cancer risk: a prospective study in 9 European countries.
JO  - Food production, processing and nutrition
VL  - 6
IS  - 1
SN  - 2661-8974
CY  - [London]
PB  - Biomed Central
M1  - DKFZ-2024-02077
SP  - 89
PY  - 2024
AB  - 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
KW  - Breast cancer (Other)
KW  - Epidemiology (Other)
KW  - Food processing (Other)
KW  - NOVA classification (Other)
KW  - Prospective study (Other)
LB  - PUB:(DE-HGF)16
C6  - pmid:39399144
C2  - pmc:PMC11468235
DO  - DOI:10.1186/s43014-024-00264-2
UR  - https://inrepo02.dkfz.de/record/294053
ER  -