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@ARTICLE{Cairat:294053,
author = {M. Cairat and S. Yammine and T. Fiolet and A. Fournier and
M.-C. Boutron-Ruault and N. Laouali and F. R. Mancini and G.
Severi and F. M. Berstein and F. Rauber and R. B. Levy and
G. Skeie and K. B. Borch and A. Tjønneland and L.
Mellemkjær and Y. Borné and A. H. Rosendahl and G. Masala
and M. T. Giraudo and M. S. de Magistris and V. Katzke$^*$
and R. Bajracharya$^*$ and C. Santiuste and P. Amiano and S.
Bodén and C. Castro-Espin and M.-J. Sánchez and M. Touvier
and M. Deschasaux-Tanguy and B. Srour and M. B. Schulze and
M. Guevara and N. Kliemann and J. B. Lopez and A. Al Nahas
and K. Chang and E. P. Vamos and C. Millett and E. Riboli
and A. K. Heath and C. Biessy and V. Viallon and C.
Casagrande and G. Nicolas and M. J. Gunter and I.
Huybrechts},
title = {{D}egree of food processing and breast cancer risk: a
prospective study in 9 {E}uropean countries.},
journal = {Food production, processing and nutrition},
volume = {6},
number = {1},
issn = {2661-8974},
address = {[London]},
publisher = {Biomed Central},
reportid = {DKFZ-2024-02077},
pages = {89},
year = {2024},
abstract = {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 $95\%$ confidence intervals
(CIs) of breast cancer per standard deviation increase in
daily consumption (grams) of foods from each NOVA group. The
current analysis included 14,933 breast cancer cases,
diagnosed among the 318,686 EPIC female participants,
(median follow-up of 14.9 years). No associations were found
between breast cancer risk and the level of dietary intake
from NOVA 1 [HR per 1 SD=0.99 $(95\%$ CI 0.97 - 1.01)], NOVA
2 [HR per 1 SD =1.01 $(95\%$ CI 0.98 - 1.03)] and NOVA 4 [HR
per 1 SD =1.01 $(95\%$ CI 0.99 - 1.03)] foods. However, a
positive association was found between NOVA 3 and breast
cancer risk [HR per 1 SD =1.05 $(95\%$ CI 1.03 - 1.07)]
which became non-significant after adjustment for alcohol
intake [HR per 1 SD =1.01 $(95\%$ CI 0.98 - 1.05)] or when
beer and wine were excluded from this group [HR per 1 SD
=0.99 $(95\%$ CI 0.97 - 1.01)]. The associations did not
differ by breast cancer subtype, menopausal status or body
mass index. Findings from this large-scale prospective study
suggest that the positive association between processed food
intake and breast cancer risk was likely driven by alcoholic
beverage consumption.The online version contains
supplementary material available at
10.1186/s43014-024-00264-2.},
keywords = {Breast cancer (Other) / Epidemiology (Other) / Food
processing (Other) / NOVA classification (Other) /
Prospective study (Other)},
cin = {C020},
ddc = {640},
cid = {I:(DE-He78)C020-20160331},
pnm = {313 - Krebsrisikofaktoren und Prävention (POF4-313)},
pid = {G:(DE-HGF)POF4-313},
typ = {PUB:(DE-HGF)16},
pubmed = {pmid:39399144},
pmc = {pmc:PMC11468235},
doi = {10.1186/s43014-024-00264-2},
url = {https://inrepo02.dkfz.de/record/294053},
}