The Association between Dairy Intake and Breast Cancer in Western and Asian Populations: A Systematic Review and Meta-Analysis.
The Association between Dairy Intake and Breast Cancer in Western and Asian Populations: A Systematic Review and Meta-Analysis.
复制标题
DOI：
10.4048/jbc.2015.18.4.313
复制
发表时间：
2015-12
影响因子：
2.4
通讯作者：
Zou S
中科院分区：
文献类型：
--
作者：
Zang J;Shen M;Du S;Chen T;Zou S
到目前为止，调查乳制品消费与女性乳腺癌之间关系的研究产生了相互矛盾的结果。由于饮食是影响癌症发展的一个重要的、可改变的因素，本研究的目的是研究乳制品消费与乳腺癌风险之间的关系。检索PubMed、Embase和科克伦图书馆数据库，优先搜索前瞻性队列研究。在没有队列研究的情况下，也考虑病例对照研究。我们分析了22项前瞻性队列研究（1，566，940名参与者）和5项病例对照研究（33，372名参与者）。与低乳制品摄入量相比，高和中等乳制品摄入量（分别为>600和400-600 g/天）显著降低了乳腺癌的风险（<400 g/天;风险比[RR]，0.90，95%置信区间[CI]，0.83-0.98，RR，0.94，95% CI，0.91-0.98）。剂量反应分析发现乳制品消费量与乳腺癌风险之间存在显著的线性关系。亚组分析发现，酸奶（RR，0.91; 95%CI，0.83-0.99）和低脂乳制品（RR，0.85; 95%CI，0.75-0.96）降低了乳腺癌的风险，而其他乳制品类型则没有。在美国（RR，0.91; 95% CI，0.83-0.99）和随访≥10年（RR，0.90; 95% CI，0.81-0.99）的人群中观察到风险降低。此外，亚洲人中最高水平的乳制品消费与乳腺癌风险降低相关（比值比，0.74; 95%CI，0.62-0.88）。乳制品消费与患乳腺癌的风险呈负相关，这种影响取决于剂量，乳制品类型和时间。
To date, studies investigating the association between dairy consumption and breast cancer in women have produced conflicting results. As diet is an important, modifiable factor affecting cancer development, the aim of this study was to examine the association between dairy consumption and breast cancer risk. PubMed, Embase, and Cochrane Library databases were searched with a priority for prospective cohort studies. Case-control studies were also considered in case of the absence of a cohort study. We analyzed 22 prospective cohort studies (1,566,940 participants) and five case-control studies (33,372 participants). High and modest dairy consumption (>600 and 400-600 g/day, respectively) significantly reduced the risk of breast cancer compared with low dairy consumption (<400 g/day; risk ratio [RR], 0.90, 95% confidence interval [CI], 0.83-0.98, and RR, 0.94, 95% CI, 0.91-0.98, respectively). A significant linear relationship between dairy consumption and breast cancer risk was found on dose-response analysis. Subgroup analysis found that yogurt (RR, 0.91; 95% CI, 0.83-0.99) and low-fat dairy (RR, 0.85; 95% CI, 0.75-0.96) reduced the risk of breast cancer, while other dairy product types did not. A reduced risk was observed for people in the United States (RR, 0.91; 95% CI, 0.83-0.99) and in those followed for ≥10 years (RR, 0.90; 95% CI, 0.81-0.99). Additionally, the highest level of dairy consumption among Asians was associated with a reduced risk of breast cancer (odds ratio, 0.74; 95% CI, 0.62-0.88). Dairy consumption was inversely associated with the risk of developing breast cancer and this effect was dependent on the dose, dairy-type, and time.