Vegetable protein and vegetable fat intakes in pre-adolescent and adolescent girls, and risk for benign breast disease in young women.
Vegetable protein and vegetable fat intakes in pre-adolescent and adolescent girls, and risk for benign breast disease in young women.
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DOI：
10.1007/s10549-013-2686-8
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发表时间：
2013-09
影响因子：
3.8
通讯作者：
Colditz, Graham A.
中科院分区：
文献类型：
--
作者：
Berkey, Catherine S.;Willett, Walter C.;Tamimi, Rulla M.;Rosner, Bernard;Frazier, A. Lindsay;Colditz, Graham A.
之前对成年后青少年饮食的调查发现，高中期间摄入较多的植物脂肪和坚果，患良性乳腺疾病 (BBD) 的风险较低。我们调查了来自青春期前和青春期饮食的植物蛋白和脂肪是否与年轻女性随后患 BBD 的风险相关。 《今日成长研究》包括 1996 年 9,039 名 9-15 岁的女性，她们在 2001 年之前每年完成调查问卷，然后在 2003 年、2005 年、2007 年和 2010 年。食物频率调查问卷（1996-2001 年）获得了各种食物的摄入数据。从 2005 年开始，女性（18-30 岁）报告她们是否曾经被诊断为 BBD，并通过乳腺活检确诊（n = 112 例）。逻辑回归估计了植物蛋白和脂肪的摄入量与活检证实的 BBD 之间的关联。还调查了该队列中蛋白质和脂肪贡献最大的那些食物。在对 1996 年至 1998 年（我们的队列最年轻）的摄入量进行分析时，植物脂肪（OR = 0.72/（10 克/天），95% CI 0.53–0.98；p = 0.04）与 BBD 风险呈负相关。这些女孩的植物脂肪和蛋白质的最大来源是花生酱、花生、坚果、豆类（蚕豆、扁豆和大豆）和玉米。每日服用其中任何一种均与较低风险相关（OR = 0.32/（份/天），95% CI 0.13–0.79；p = 0.01）。 11 岁时花生酱（和坚果）与风险呈负相关 (p = 0.01)。在对 14 岁时摄入量的分析中，植物蛋白与较低的 BBD 风险相关（OR = 0.64/（10 克/天），95% CI 0.43–0.95；p = 0.03）。 14 岁时每天食用任何一种食物都与较低的风险相关（OR = 0.34，95% CI 0.16–0.75；p = 0.01），花生酱（和坚果）也是如此（p = 0.02）。有乳腺癌家族史的女孩如果食用这些食物或植物脂肪，患乳腺癌的风险会显着降低。总之，年龄较大的女孩食用植物蛋白、脂肪、花生酱或坚果可能有助于降低年轻女性患 BBD 的风险。
Previous investigations, of adolescent diet recalled in adulthood, found lower risk for benign breast disease (BBD) with higher intakes of vegetable fat and nuts during high school. We investigate whether vegetable protein and fat, derived from diets reported during pre-adolescence and adolescence, are associated with subsequent risk for BBD in young women. The Growing Up Today Study includes 9,039 females, 9–15 years in 1996, who completed questionnaires annually through 2001, and then in 2003, 2005, 2007, and 2010. Food frequency questionnaires (1996–2001) obtained intake data on a variety of foods. Beginning in 2005, women (18–30 years) reported whether they had ever been diagnosed with BBD that was confirmed by breast biopsy (n = 112 cases). Logistic regression estimated associations between intakes of vegetable protein and fat and biopsy-confirmed BBD. Those individual foods that were the largest contributors of protein and fat in this cohort were also investigated. In analyses of intakes from 1996 through 1998, when our cohort was youngest, vegetable fat (OR = 0.72/(10 gm/day), 95 % CI 0.53–0.98; p = 0.04) was inversely associated with BBD risk. The greatest sources of vegetable fat and protein in these girls were peanut butter, peanuts, nuts, beans (beans, lentils, and soybeans), and corn. A daily serving of any one of these was associated with lower risk (OR = 0.32/(serv/day), 95 % CI 0.13–0.79; p = 0.01). Peanut butter (and nuts) at age 11 years was inversely associated with risk (p = 0.01). In analyses of intakes at age 14 years, vegetable protein was associated with lower BBD risk (OR = 0.64/(10 gm/day), 95 % CI 0.43–0.95; p = 0.03). A daily serving at 14 years of any one of the foods was associated with lower risk (OR = 0.34, 95 % CI 0.16–0.75; p = 0.01), as was peanut butter (and nuts) (p = 0.02). Girls with a family history of breast cancer had significantly lower risk if they consumed these foods or vegetable fat. In conclusion, consumption of vegetable protein, fat, peanut butter, or nuts by older girls may help reduce their risk of BBD as young women.
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DOI：
10.1186/bcr921
发表时间：
2004
期刊：
Breast cancer research : BCR
影响因子：
--
作者：
Hankinson SE;Colditz GA;Willett WC
通讯作者：
Willett WC
影响因子：
8
作者：
Berkey CS;Willett WC;Frazier AL;Rosner B;Tamimi RM;Rockett HR;Colditz GA
通讯作者：
Colditz GA
DOI：
10.1093/jnci/51.5.1479
发表时间：
1973-01-01
期刊：
JOURNAL OF THE NATIONAL CANCER INSTITUTE
影响因子：
--
作者：
BUELL, P
通讯作者：
BUELL, P
DOI：
10.1073/pnas.1210527109
发表时间：
2012-10-02
影响因子：
11.1
作者：
Berryhill, Grace E.;Gloviczki, Julia M.;Hovey, Russell C.
通讯作者：
Hovey, Russell C.
DOI：
10.1158/1940-6207.capr-13-0128
发表时间：
2013-08
期刊：
Cancer prevention research (Philadelphia, Pa.)
影响因子：
--
作者：
Dewi FN;Wood CE;Lees CJ;Willson CJ;Register TC;Tooze JA;Franke AA;Cline JM
通讯作者：
Cline JM