TY - JOUR
T1 - Degree of food processing and breast cancer risk
T2 - a prospective study in 9 European countries
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
N1 - Publisher Copyright:
© The Author(s) 2024.
PY - 2024/12/1
Y1 - 2024/12/1
N2 - 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. Graphical Abstract: (Figure presented.)
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% 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. Graphical Abstract: (Figure presented.)
KW - Breast cancer
KW - Epidemiology
KW - Food processing
KW - NOVA classification
KW - Prospective study
UR - http://www.scopus.com/inward/record.url?scp=85205943045&partnerID=8YFLogxK
U2 - 10.1186/s43014-024-00264-2
DO - 10.1186/s43014-024-00264-2
M3 - Article
AN - SCOPUS:85205943045
SN - 2661-8974
VL - 6
JO - Food Production, Processing and Nutrition
JF - Food Production, Processing and Nutrition
IS - 1
M1 - 89
ER -