The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women

Zeinab Karimi; Zahra Bahadoran; Anahita Houshiar-rad; Hamid-Reza Mirzayi; Bahram Rashidkhani

doi:doi:10.11648/j.ajls.s.2015030201.12

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The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women

Zeinab Karimi, Zahra Bahadoran, Anahita Houshiar-rad, Hamid-Reza Mirzayi, Bahram Rashidkhani

Published in American Journal of Life Sciences (Volume 3, Issue 2-1)

Received: 12 November 2014 Accepted: 14 November 2014 Published: 22 November 2014

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Abstract

Objective: Epidemiologic data do not provide consistent evidence for an association between consumption of meat and breast cancer risk. We conducted a hospital-based case-control study during April and July 2010 among Iranian women to investigate associations between dietary meat intake, its types and breast cancer risk. Methods: One-hundred consecutively recruited cases with newly diagnosed breast cancer were frequency matched to 175 controls by age. Dietary intake was assessed by using a validated semi-quantitative food frequency questionnaire. Odds ratios and 95% confidence interval were obtained by using multiple logistic regression models adjusted for various potentially confounding variables. Results: The mean age of participant was 46.2±8.9 and 45.9±9.4 y in cases and controls, respectively. After adjustment of potential confounders, no association was found between total meat intake and the odds of breast cancer, but the risk of breast cancer in the forth quartile of red meat intake, compared with first quartile, significantly increased (OR=2.43, 95% CI=1.11-5.32). Consumption of poultry > 212 g/week significantly decreased the risk of breast cancer. Higher intake of fish meat decreased the odds of breast cancer (P for trend<0.05), whereas higher intake of processed meat was accompanied with increased the risk of breast cancer (P for trend<0.05). Conclusion: We found a positive association between dietary intake of red meat and processed meat products with the odds of breast cancer, as well as protective effects of fish and poultry intake with breast cancer.

Published in	American Journal of Life Sciences (Volume 3, Issue 2-1) This article belongs to the Special Issue Nutrition and Cancer
DOI	10.11648/j.ajls.s.2015030201.12
Page(s)	6-11
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Breast Cancer, Meat, Red Meat, Poultry, Fish, Processed Meat

References

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APA Style

Zeinab Karimi, Zahra Bahadoran, Anahita Houshiar-rad, Hamid-Reza Mirzayi, Bahram Rashidkhani. (2014). The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women. American Journal of Life Sciences, 3(2-1), 6-11. https://doi.org/10.11648/j.ajls.s.2015030201.12

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ACS Style

Zeinab Karimi; Zahra Bahadoran; Anahita Houshiar-rad; Hamid-Reza Mirzayi; Bahram Rashidkhani. The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women. Am. J. Life Sci. 2014, 3(2-1), 6-11. doi: 10.11648/j.ajls.s.2015030201.12

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AMA Style

Zeinab Karimi, Zahra Bahadoran, Anahita Houshiar-rad, Hamid-Reza Mirzayi, Bahram Rashidkhani. The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women. Am J Life Sci. 2014;3(2-1):6-11. doi: 10.11648/j.ajls.s.2015030201.12

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@article{10.11648/j.ajls.s.2015030201.12,
  author = {Zeinab Karimi and Zahra Bahadoran and Anahita Houshiar-rad and Hamid-Reza Mirzayi and Bahram Rashidkhani},
  title = {The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women},
  journal = {American Journal of Life Sciences},
  volume = {3},
  number = {2-1},
  pages = {6-11},
  doi = {10.11648/j.ajls.s.2015030201.12},
  url = {https://doi.org/10.11648/j.ajls.s.2015030201.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajls.s.2015030201.12},
  abstract = {Objective: Epidemiologic data do not provide consistent evidence for an association between consumption of meat and breast cancer risk. We conducted a hospital-based case-control study during April and July 2010 among Iranian women to investigate associations between dietary meat intake, its types and breast cancer risk. Methods: One-hundred consecutively recruited cases with newly diagnosed breast cancer were frequency matched to 175 controls by age. Dietary intake was assessed by using a validated semi-quantitative food frequency questionnaire. Odds ratios and 95% confidence interval were obtained by using multiple logistic regression models adjusted for various potentially confounding variables. Results: The mean age of participant was 46.2±8.9 and 45.9±9.4 y in cases and controls, respectively. After adjustment of potential confounders, no association was found between total meat intake and the odds of breast cancer, but the risk of breast cancer in the forth quartile of red meat intake, compared with first quartile, significantly increased (OR=2.43, 95% CI=1.11-5.32). Consumption of poultry > 212 g/week significantly decreased the risk of breast cancer. Higher intake of fish meat decreased the odds of breast cancer (P for trend<0.05), whereas higher intake of processed meat was accompanied with increased the risk of breast cancer (P for trend<0.05). Conclusion: We found a positive association between dietary intake of red meat and processed meat products with the odds of breast cancer, as well as protective effects of fish and poultry intake with breast cancer.},
 year = {2014}
}

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TY  - JOUR
T1  - The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women
AU  - Zeinab Karimi
AU  - Zahra Bahadoran
AU  - Anahita Houshiar-rad
AU  - Hamid-Reza Mirzayi
AU  - Bahram Rashidkhani
Y1  - 2014/11/22
PY  - 2014
N1  - https://doi.org/10.11648/j.ajls.s.2015030201.12
DO  - 10.11648/j.ajls.s.2015030201.12
T2  - American Journal of Life Sciences
JF  - American Journal of Life Sciences
JO  - American Journal of Life Sciences
SP  - 6
EP  - 11
PB  - Science Publishing Group
SN  - 2328-5737
UR  - https://doi.org/10.11648/j.ajls.s.2015030201.12
AB  - Objective: Epidemiologic data do not provide consistent evidence for an association between consumption of meat and breast cancer risk. We conducted a hospital-based case-control study during April and July 2010 among Iranian women to investigate associations between dietary meat intake, its types and breast cancer risk. Methods: One-hundred consecutively recruited cases with newly diagnosed breast cancer were frequency matched to 175 controls by age. Dietary intake was assessed by using a validated semi-quantitative food frequency questionnaire. Odds ratios and 95% confidence interval were obtained by using multiple logistic regression models adjusted for various potentially confounding variables. Results: The mean age of participant was 46.2±8.9 and 45.9±9.4 y in cases and controls, respectively. After adjustment of potential confounders, no association was found between total meat intake and the odds of breast cancer, but the risk of breast cancer in the forth quartile of red meat intake, compared with first quartile, significantly increased (OR=2.43, 95% CI=1.11-5.32). Consumption of poultry > 212 g/week significantly decreased the risk of breast cancer. Higher intake of fish meat decreased the odds of breast cancer (P for trend<0.05), whereas higher intake of processed meat was accompanied with increased the risk of breast cancer (P for trend<0.05). Conclusion: We found a positive association between dietary intake of red meat and processed meat products with the odds of breast cancer, as well as protective effects of fish and poultry intake with breast cancer.
VL  - 3
IS  - 2-1
ER  -

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Author Information

Zeinab Karimi

Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Zahra Bahadoran

Nutrition and Endocrine Research Center, and Obesity Research Center, Research Institute for Endocrine Sciences, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Anahita Houshiar-rad

National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Hamid-Reza Mirzayi

Department of Radiation Oncology, Faculty of Medicine, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Bahram Rashidkhani

Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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APA Style

Zeinab Karimi, Zahra Bahadoran, Anahita Houshiar-rad, Hamid-Reza Mirzayi, Bahram Rashidkhani. (2014). The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women. American Journal of Life Sciences, 3(2-1), 6-11. https://doi.org/10.11648/j.ajls.s.2015030201.12

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ACS Style

Zeinab Karimi; Zahra Bahadoran; Anahita Houshiar-rad; Hamid-Reza Mirzayi; Bahram Rashidkhani. The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women. Am. J. Life Sci. 2014, 3(2-1), 6-11. doi: 10.11648/j.ajls.s.2015030201.12

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AMA Style

Zeinab Karimi, Zahra Bahadoran, Anahita Houshiar-rad, Hamid-Reza Mirzayi, Bahram Rashidkhani. The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women. Am J Life Sci. 2014;3(2-1):6-11. doi: 10.11648/j.ajls.s.2015030201.12

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@article{10.11648/j.ajls.s.2015030201.12,
  author = {Zeinab Karimi and Zahra Bahadoran and Anahita Houshiar-rad and Hamid-Reza Mirzayi and Bahram Rashidkhani},
  title = {The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women},
  journal = {American Journal of Life Sciences},
  volume = {3},
  number = {2-1},
  pages = {6-11},
  doi = {10.11648/j.ajls.s.2015030201.12},
  url = {https://doi.org/10.11648/j.ajls.s.2015030201.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajls.s.2015030201.12},
  abstract = {Objective: Epidemiologic data do not provide consistent evidence for an association between consumption of meat and breast cancer risk. We conducted a hospital-based case-control study during April and July 2010 among Iranian women to investigate associations between dietary meat intake, its types and breast cancer risk. Methods: One-hundred consecutively recruited cases with newly diagnosed breast cancer were frequency matched to 175 controls by age. Dietary intake was assessed by using a validated semi-quantitative food frequency questionnaire. Odds ratios and 95% confidence interval were obtained by using multiple logistic regression models adjusted for various potentially confounding variables. Results: The mean age of participant was 46.2±8.9 and 45.9±9.4 y in cases and controls, respectively. After adjustment of potential confounders, no association was found between total meat intake and the odds of breast cancer, but the risk of breast cancer in the forth quartile of red meat intake, compared with first quartile, significantly increased (OR=2.43, 95% CI=1.11-5.32). Consumption of poultry > 212 g/week significantly decreased the risk of breast cancer. Higher intake of fish meat decreased the odds of breast cancer (P for trend<0.05), whereas higher intake of processed meat was accompanied with increased the risk of breast cancer (P for trend<0.05). Conclusion: We found a positive association between dietary intake of red meat and processed meat products with the odds of breast cancer, as well as protective effects of fish and poultry intake with breast cancer.},
 year = {2014}
}

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TY  - JOUR
T1  - The Association of Meat Consumption and Breast Cancer Risk: A Case Control Study in a Population of Iranian Women
AU  - Zeinab Karimi
AU  - Zahra Bahadoran
AU  - Anahita Houshiar-rad
AU  - Hamid-Reza Mirzayi
AU  - Bahram Rashidkhani
Y1  - 2014/11/22
PY  - 2014
N1  - https://doi.org/10.11648/j.ajls.s.2015030201.12
DO  - 10.11648/j.ajls.s.2015030201.12
T2  - American Journal of Life Sciences
JF  - American Journal of Life Sciences
JO  - American Journal of Life Sciences
SP  - 6
EP  - 11
PB  - Science Publishing Group
SN  - 2328-5737
UR  - https://doi.org/10.11648/j.ajls.s.2015030201.12
AB  - Objective: Epidemiologic data do not provide consistent evidence for an association between consumption of meat and breast cancer risk. We conducted a hospital-based case-control study during April and July 2010 among Iranian women to investigate associations between dietary meat intake, its types and breast cancer risk. Methods: One-hundred consecutively recruited cases with newly diagnosed breast cancer were frequency matched to 175 controls by age. Dietary intake was assessed by using a validated semi-quantitative food frequency questionnaire. Odds ratios and 95% confidence interval were obtained by using multiple logistic regression models adjusted for various potentially confounding variables. Results: The mean age of participant was 46.2±8.9 and 45.9±9.4 y in cases and controls, respectively. After adjustment of potential confounders, no association was found between total meat intake and the odds of breast cancer, but the risk of breast cancer in the forth quartile of red meat intake, compared with first quartile, significantly increased (OR=2.43, 95% CI=1.11-5.32). Consumption of poultry > 212 g/week significantly decreased the risk of breast cancer. Higher intake of fish meat decreased the odds of breast cancer (P for trend<0.05), whereas higher intake of processed meat was accompanied with increased the risk of breast cancer (P for trend<0.05). Conclusion: We found a positive association between dietary intake of red meat and processed meat products with the odds of breast cancer, as well as protective effects of fish and poultry intake with breast cancer.
VL  - 3
IS  - 2-1
ER  -

Copy | Download