Journal Articles Food Production, Processing and Nutrition Year : 2024

Degree of food processing and breast cancer risk: a prospective study in 9 European countries

Jessica Blanco Lopez
  • Function : Author
Aline Al Nahas
  • Function : Author
Carine Biessy
  • Function : Author
Vivian Viallon
  • Function : Author
Corinne Casagrande
  • Function : Author
Genevieve Nicolas
  • Function : Author
Inge Huybrechts
  • Function : Author
Fernanda Morales Berstein
  • Function : Author
Fernanda Rauber
  • Function : Author
Renata Bertazzi Levy
  • Function : Author
Guri Skeie
  • Function : Author
Kristin Benjaminsen Borch
  • Function : Author
Anne Tjønneland
  • Function : Author
Lene Mellemkjær
  • Function : Author
Yan Borné
  • Function : Author
Ann H. Rosendahl
  • Function : Author
Giovanna Masala
  • Function : Author
Maria Teresa Giraudo
  • Function : Author
Maria Santucci de Magistris
  • Function : Author
Verena Katzke
  • Function : Author
Rashmita Bajracharya
  • Function : Author
Carmen Santiuste
  • Function : Author
Pilar Amiano
  • Function : Author
Maria Jose Sánchez
  • Function : Author
Marcela Guevara
  • Function : Author
Stina Bodén
  • Function : Author
Carlota Castro-Espin
  • Function : Author
Matthias B. Schulze
  • Function : Author
Nathalie Kliemann
  • Function : Author

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 u2013 1.01)], NOVA 2 [HR per 1 SD =1.01 (95% CI 0.98 u2013 1.03)] and NOVA 4 [HR per 1 SD =1.01 (95% CI 0.99 u2013 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 u2013 1.07)] which became non-significant after adjustment for alcohol intake [HR per 1 SD =1.01 (95% CI 0.98 u2013 1.05)] or when beer and wine were excluded from this group [HR per 1 SD =0.99 (95% CI 0.97 u2013 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.)
Fichier principal
Vignette du fichier
s43014-024-00264-2.pdf (1.6 Mo) Télécharger le fichier
Origin Publisher files allowed on an open archive
licence

Dates and versions

hal-04831673 , version 1 (21-01-2025)

Licence

Identifiers

Cite

Manon Cairat, Jessica Blanco Lopez, Aline Al Nahas, Carine Biessy, Vivian Viallon, et al.. Degree of food processing and breast cancer risk: a prospective study in 9 European countries. Food Production, Processing and Nutrition, 2024, 6 (1), ⟨10.1186/s43014-024-00264-2⟩. ⟨hal-04831673⟩
9 View
0 Download

Altmetric

Share

More