Long-term consumption of non-fermented and fermented dairy products and risk of breast cancer by estrogen receptor status - Population-based prospective cohort study
Autor: | Joanna Kaluza, Mara Lauriola, Leif Bergkvist, Shoko Komatsu, Holly R. Harris, Alicja Wolk, Karl Michaëlsson |
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Rok vydání: | 2020 |
Předmět: |
0301 basic medicine
Oncology medicine.medical_specialty Cultured Milk Products Population Estrogen receptor 030209 endocrinology & metabolism Breast Neoplasms Critical Care and Intensive Care Medicine Risk Assessment Time Cohort Studies 03 medical and health sciences 0302 clinical medicine Breast cancer Internal medicine Surveys and Questionnaires medicine Humans Prospective Studies Prospective cohort study education Estrogen Receptor Status Sweden education.field_of_study 030109 nutrition & dietetics Nutrition and Dietetics business.industry Hazard ratio Cancer Middle Aged medicine.disease Receptors Estrogen Cohort Female Dairy Products business |
Zdroj: | Clinical nutrition (Edinburgh, Scotland). 40(4) |
ISSN: | 1532-1983 |
Popis: | Summary Background & aims The impact of dairy consumption on breast cancer development is unclear. We sought to examine associations between long-term consumption of milk and fermented dairy products and risk of breast cancer by estrogen (ER) and progesterone receptor (PR) status and assess whether these associations varied by body weight. Methods The population-based Swedish Mammography Cohort included 33,780 women (88.2% postmenopausal), with no history of cancer or diabetes at baseline (1997). Long-term consumption of dairy products was assessed using a self-administered food-frequency questionnaire in 1987 and 1997. Cox proportional hazard regression models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs). Results During 16.6 years of follow-up (559,286 person-years), 1870 total breast cancer cases were diagnosed (1162 ER+/PR+; 195 ER-/PR-). High long-term non-fermented milk consumption was associated with increased ER+/PR+ breast cancer incidence, HR = 1.30, 95%CI:1.02–1.65 for the average of 1987 and 1997 intake ≥2 vs. 0 servings/day and this increased risk was limited to women with BMI Conclusions In this cohort of mainly postmenopausal women, high long-term consumption of milk was associated with increased risk of ER+/PR+ breast cancer. In contrast, high long-term consumption of fermented dairy products was associated with decreased risk of ER-/PR- breast cancer. |
Databáze: | OpenAIRE |
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