Association of dietary intake of fat and fatty acids with risk of breast cancer
Association of dietary intake of fat and fatty acids with risk of breast cancer
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DOI：
10.1001/jama.281.10.914
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发表时间：
1999-03-10
影响因子：
120.7
通讯作者：
Hankinson, SE
中科院分区：
文献类型：
--
作者：
Holmes, MD;Hunter, DJ;Hankinson, SE
高脂肪和特定脂肪酸摄入量，包括总脂肪、动物脂肪、饱和脂肪、多不饱和脂肪和反式不饱和脂肪，目的探讨脂肪和脂肪酸的摄入是否与乳腺癌的发生有关。设计与设置队列研究（护士健康研究）于1976年开始在美国进行。参与者共88795名1980年无癌症的妇女，随访14年。主要结果测量相对风险（RR）1980、1984、1986、1990年采用食物频率调查表确定脂肪摄入量增加对浸润性乳腺癌发病率的影响。与从脂肪中获得30.1%至35%能量的女性相比，消耗20%或更少能量的女性乳腺癌的多变量RR为1.15（95%置信区间[CI]，0.73-1.80）。在多变量模型中，能量增加5%的RR（95%CI）为0.97（0.94-1.00）总脂肪，0.98（0.96-1.01）动物脂肪，0.97植物脂肪为0.93-1.02，饱和脂肪为0.94（0.88-1.01），多不饱和脂肪为0.91（0.79-1.04），单不饱和脂肪为0.94（0.88-1.00）。对于来自反式不饱和脂肪的能量增加1%，值为0.92（0.86-0.98），对于来自鱼类的ω-3脂肪的能量增加0.1%，值为1.09（1.03-1.16）。在包括脂肪、蛋白质和能量的模型中，总脂肪增加5%的RR为0.96（95% CI，0.93-0.99），这可以解释为用等量的脂肪替代等量的碳水化合物能量的风险。在类似的模型中，没有显着的关联的风险是显而易见的任何主要类型的fat.Conclusion我们发现没有证据表明，较低的总脂肪或特定的主要类型的脂肪摄入量与乳腺癌的风险降低。
Context High intakes of fat and specific fatty acids, including total, animal, saturated, polyunsaturated, and trans-unsaturated fats, have been postulated to increase breast cancer risk.Objective To determine whether intakes of fat and fatty acids are associated with breast cancer.Design and Setting Cohort study (Nurses' Health Study) conducted in the United States beginning in 1976.Participants A total of 88 795 women free of cancer in 1980 and followed up for 14 years.Main Outcome Measure Relative risk (RR) of invasive breast cancer for an incremental increase of fat intake, ascertained by food frequency questionnaire in 1980, 1984, 1986, and 1990.Results A total of 2956 women were diagnosed as having breast cancer. Compared with women obtaining 30.1% to 35% of energy from fat, women consuming 20% or less had a multivariate RR of breast cancer of 1.15 (95% confidence interval [CI], 0.73-1.80). In multivariate models, the RR (95% CI) for a 5%-of-energy increase was 0.97 (0.94-1.00) for total fat, 0.98 (0.96-1.01) for animal fat, 0.97 (0.93-1.02) for vegetable fat, 0.94 (0.88-1.01) for saturated fat, 0.91 (0.79-1.04) for polyunsaturated fat, and 0.94 (0.88-1.00) for monounsaturated fat. For a 1% increase in energy from trans-unsaturated fat, the values were 0.92 (0.86-0.98), and for a 0.1% increase in energy from omega-3 fat from fish, the values were 1.09 (1.03-1.16). In a model including fat, protein, and energy, the RR for a 5% increase in total fat, which can be interpreted as the risk of substituting this amount of fat for an equal amount of energy from carbohydrate, was 0.96 (95% CI, 0.93-0.99). In similar models, no significant association of risk was evident with any major types of fat.Conclusion We found no evidence that lower intake of total fat or specific major types of fat was associated with a decreased risk of breast cancer.