Diet Quality and Breast Cancer Recurrence and Survival: The Pathways Study.
Diet Quality and Breast Cancer Recurrence and Survival: The Pathways Study.
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DOI：
10.1093/jncics/pkab019
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发表时间：
2021-04
影响因子：
4.4
通讯作者：
Kushi LH
中科院分区：
文献类型：
--
作者：
Ergas IJ;Cespedes Feliciano EM;Bradshaw PT;Roh JM;Kwan ML;Cadenhead J;Santiago-Torres M;Troeschel AN;Laraia B;Madsen K;Kushi LH
先前的研究表明，整体饮食质量与乳腺癌生存率之间存在关系，尽管很少有研究报道这一主题。我们评估了在乳腺癌诊断前后与健康饮食建议一致的4种饮食质量指数是否与复发风险、病因特异性和全因死亡率相关。共有3660名被诊断为浸润性乳腺癌的女性被纳入研究。诊断后平均2.3个月（范围= 0.7-18.7）评估饮食，从中得出4个饮食质量指数：美国癌症协会指南（ACS），替代地中海饮食指数（aMED），停止高血压的饮食方法（DASH）和2015年健康饮食指数（HEI）。随访40888人年，确定乳腺癌复发461例，死亡655例。使用考克斯模型估计风险比（HR）和95%置信区间（CI）。极端五分位数之间的调整比较显示，所有4个饮食质量指数与全因死亡率呈负相关，表明风险降低21%-27（ACS HR = 0.73，95%CI = 0.56至0.95; aMED HR = 0.79，95%CI = 0.61至1.03; DASH HR = 0.76，95%CI = 0.58至1.00; HEI HR = 0.77，95%CI = 0.60至1.01）。在非乳腺癌死亡率中观察到类似模式（ACS HR = 0.69，95% CI = 0.48至0.98; aMED HR = 0.73，95% CI = 0.50至1.05; DASH HR = 0.55，95% CI = 0.38至0.79; HEI HR = 0.67，95% CI = 0.48至0.94）。没有一个饮食质量指数与复发或乳腺癌特异性死亡率相关。与健康饮食建议一致的饮食质量指数相一致的食物摄入模式可能对乳腺癌妇女有益。
Prior research suggests a relationship between overall diet quality and breast cancer survival, although few studies have reported on this topic. We evaluated whether 4 dietary quality indices consistent with healthy eating recommendations around the time of breast cancer diagnosis were associated with risk of recurrence, cause-specific, and all-cause mortality. A total of 3660 women diagnosed with invasive breast cancer were included. Diet was assessed an average of 2.3 (range = 0.7-18.7) months after diagnosis, from which 4 dietary quality indices were derived: the American Cancer Society guidelines (ACS), the alternate Mediterranean Diet Index (aMED), the Dietary Approaches to Stop Hypertension (DASH), and the 2015 Healthy Eating Index (HEI). Over 40 888 person-years of follow-up, 461 breast cancer recurrences, and 655 deaths were ascertained. Cox models were used to estimate hazards ratios (HRs) and 95% confidence intervals (CIs). Adjusted comparisons between extreme quintiles showed all 4 dietary quality indices to be inversely associated with all-cause mortality, suggesting a 21%-27% lower risk (ACS HR = 0.73, 95% CI = 0.56 to 0.95; aMED HR = 0.79, 95% CI = 0.61 to 1.03; DASH HR = 0.76, 95% CI = 0.58 to 1.00; HEI HR = 0.77, 95% CI = 0.60 to 1.01). Similar patterns were noted for non-breast cancer mortality (ACS HR = 0.69, 95% CI = 0.48 to 0.98; aMED HR = 0.73, 95% CI = 0.50 to 1.05; DASH HR = 0.55, 95% CI = 0.38 to 0.79; HEI HR = 0.67, 95% CI = 0.48 to 0.94). None of the dietary quality indices were associated with recurrence or breast cancer–specific mortality. Food intake patterns concordant with dietary quality indices consistent with recommendations for healthy eating may be beneficial for women with breast cancer.
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影响因子：
5.9
作者：
Di Maso M;Dal Maso L;Augustin LSA;Puppo A;Falcini F;Stocco C;Mattioli V;Serraino D;Polesel J
通讯作者：
Polesel J
影响因子：
5.4
作者：
GREENLAND, S
通讯作者：
GREENLAND, S
影响因子：
6.4
作者：
Buckland, G.;Travier, N.;Riboli, E.
通讯作者：
Riboli, E.
DOI：
10.1080/01635581.2011.535963
发表时间：
2011
期刊：
Nutrition and cancer
影响因子：
--
作者：
Kim EH;Willett WC;Fung T;Rosner B;Holmes MD
通讯作者：
Holmes MD
影响因子：
6.2
作者：
Khankari NK;Bradshaw PT;Steck SE;He K;Olshan AF;Shen J;Ahn J;Chen Y;Ahsan H;Terry MB;Teitelbaum SL;Neugut AI;Santella RM;Gammon MD
通讯作者：
Gammon MD