Meat-fat dietary pattern may increase the risk of breast cancer-A case-control study in Taiwan

Jing Hui Wu, You Kang Chang, Yi Cheng Hou, Wen Jyun Chiu, Jiun Rong Chen, Shu Tzu Chen, Chao Chuan Wu, Yun Jau Chang, Yao Jen Chang

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Objectives: We investigated the association between dietary patterns and breast cancer risk in Taiwan. Materials and Methods: This case-control study compared the dietary patterns between 98 breast cancer patients and 103 age-matched controls. A questionnaire survey about 27 frequently consumed food items was conducted among 201 patients in a general surgical ward. Serum albumin, triglyceride, and total cholesterol levels were also investigated. Results: Five dietary patterns were defined via the principle component analysis: the meat-fat, pickle-vegetable, sugar-fried food, soy, and coffee-egg patterns. For the meat-fat dietary pattern, the third quartile and fourth quartile were significantly associated with higher breast cancer risk than the first quartile and second quartile with an odds ratio of 2.86 [95% confidence interval (CI)=1.25-6.53] and 3.11 (95% CI=1.33-7.27) respectively; p=0.002. In addition, cooking with oil was reported significantly more often in the fourth meat-fat dietary pattern quartile, as shown by the responses to eight out of 12 questions about cooking methods. Conclusion: These results revealed that meat was associated with a higher breast cancer risk, and a high fat intake might play an important role in this association.

Original languageEnglish
Pages (from-to)233-238
Number of pages6
JournalTzu Chi Medical Journal
Volume25
Issue number4
DOIs
Publication statusPublished - Dec 2013

Fingerprint

Dietary Fats
Taiwan
Meat
Case-Control Studies
Breast Neoplasms
Cooking
Fats
Confidence Intervals
Soy Foods
Patients' Rooms
Coffee
Serum Albumin
Vegetables
Ovum
Oils
Triglycerides
Odds Ratio
Cholesterol
Food

Keywords

  • Breast cancer risk
  • Dietary pattern
  • Meat-fat diet
  • Principle component analysis

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Meat-fat dietary pattern may increase the risk of breast cancer-A case-control study in Taiwan. / Wu, Jing Hui; Chang, You Kang; Hou, Yi Cheng; Chiu, Wen Jyun; Chen, Jiun Rong; Chen, Shu Tzu; Wu, Chao Chuan; Chang, Yun Jau; Chang, Yao Jen.

In: Tzu Chi Medical Journal, Vol. 25, No. 4, 12.2013, p. 233-238.

Research output: Contribution to journalArticle

Wu, JH, Chang, YK, Hou, YC, Chiu, WJ, Chen, JR, Chen, ST, Wu, CC, Chang, YJ & Chang, YJ 2013, 'Meat-fat dietary pattern may increase the risk of breast cancer-A case-control study in Taiwan', Tzu Chi Medical Journal, vol. 25, no. 4, pp. 233-238. https://doi.org/10.1016/j.tcmj.2013.09.003
Wu, Jing Hui ; Chang, You Kang ; Hou, Yi Cheng ; Chiu, Wen Jyun ; Chen, Jiun Rong ; Chen, Shu Tzu ; Wu, Chao Chuan ; Chang, Yun Jau ; Chang, Yao Jen. / Meat-fat dietary pattern may increase the risk of breast cancer-A case-control study in Taiwan. In: Tzu Chi Medical Journal. 2013 ; Vol. 25, No. 4. pp. 233-238.
@article{d83671f950484194b84d36d33716a0be,
title = "Meat-fat dietary pattern may increase the risk of breast cancer-A case-control study in Taiwan",
abstract = "Objectives: We investigated the association between dietary patterns and breast cancer risk in Taiwan. Materials and Methods: This case-control study compared the dietary patterns between 98 breast cancer patients and 103 age-matched controls. A questionnaire survey about 27 frequently consumed food items was conducted among 201 patients in a general surgical ward. Serum albumin, triglyceride, and total cholesterol levels were also investigated. Results: Five dietary patterns were defined via the principle component analysis: the meat-fat, pickle-vegetable, sugar-fried food, soy, and coffee-egg patterns. For the meat-fat dietary pattern, the third quartile and fourth quartile were significantly associated with higher breast cancer risk than the first quartile and second quartile with an odds ratio of 2.86 [95{\%} confidence interval (CI)=1.25-6.53] and 3.11 (95{\%} CI=1.33-7.27) respectively; p=0.002. In addition, cooking with oil was reported significantly more often in the fourth meat-fat dietary pattern quartile, as shown by the responses to eight out of 12 questions about cooking methods. Conclusion: These results revealed that meat was associated with a higher breast cancer risk, and a high fat intake might play an important role in this association.",
keywords = "Breast cancer risk, Dietary pattern, Meat-fat diet, Principle component analysis",
author = "Wu, {Jing Hui} and Chang, {You Kang} and Hou, {Yi Cheng} and Chiu, {Wen Jyun} and Chen, {Jiun Rong} and Chen, {Shu Tzu} and Wu, {Chao Chuan} and Chang, {Yun Jau} and Chang, {Yao Jen}",
year = "2013",
month = "12",
doi = "10.1016/j.tcmj.2013.09.003",
language = "English",
volume = "25",
pages = "233--238",
journal = "Tzu Chi Medical Journal",
issn = "1016-3190",
publisher = "財團法人中華民國佛教慈濟慈善事業基金會",
number = "4",

}

TY - JOUR

T1 - Meat-fat dietary pattern may increase the risk of breast cancer-A case-control study in Taiwan

AU - Wu, Jing Hui

AU - Chang, You Kang

AU - Hou, Yi Cheng

AU - Chiu, Wen Jyun

AU - Chen, Jiun Rong

AU - Chen, Shu Tzu

AU - Wu, Chao Chuan

AU - Chang, Yun Jau

AU - Chang, Yao Jen

PY - 2013/12

Y1 - 2013/12

N2 - Objectives: We investigated the association between dietary patterns and breast cancer risk in Taiwan. Materials and Methods: This case-control study compared the dietary patterns between 98 breast cancer patients and 103 age-matched controls. A questionnaire survey about 27 frequently consumed food items was conducted among 201 patients in a general surgical ward. Serum albumin, triglyceride, and total cholesterol levels were also investigated. Results: Five dietary patterns were defined via the principle component analysis: the meat-fat, pickle-vegetable, sugar-fried food, soy, and coffee-egg patterns. For the meat-fat dietary pattern, the third quartile and fourth quartile were significantly associated with higher breast cancer risk than the first quartile and second quartile with an odds ratio of 2.86 [95% confidence interval (CI)=1.25-6.53] and 3.11 (95% CI=1.33-7.27) respectively; p=0.002. In addition, cooking with oil was reported significantly more often in the fourth meat-fat dietary pattern quartile, as shown by the responses to eight out of 12 questions about cooking methods. Conclusion: These results revealed that meat was associated with a higher breast cancer risk, and a high fat intake might play an important role in this association.

AB - Objectives: We investigated the association between dietary patterns and breast cancer risk in Taiwan. Materials and Methods: This case-control study compared the dietary patterns between 98 breast cancer patients and 103 age-matched controls. A questionnaire survey about 27 frequently consumed food items was conducted among 201 patients in a general surgical ward. Serum albumin, triglyceride, and total cholesterol levels were also investigated. Results: Five dietary patterns were defined via the principle component analysis: the meat-fat, pickle-vegetable, sugar-fried food, soy, and coffee-egg patterns. For the meat-fat dietary pattern, the third quartile and fourth quartile were significantly associated with higher breast cancer risk than the first quartile and second quartile with an odds ratio of 2.86 [95% confidence interval (CI)=1.25-6.53] and 3.11 (95% CI=1.33-7.27) respectively; p=0.002. In addition, cooking with oil was reported significantly more often in the fourth meat-fat dietary pattern quartile, as shown by the responses to eight out of 12 questions about cooking methods. Conclusion: These results revealed that meat was associated with a higher breast cancer risk, and a high fat intake might play an important role in this association.

KW - Breast cancer risk

KW - Dietary pattern

KW - Meat-fat diet

KW - Principle component analysis

UR - http://www.scopus.com/inward/record.url?scp=84889079880&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84889079880&partnerID=8YFLogxK

U2 - 10.1016/j.tcmj.2013.09.003

DO - 10.1016/j.tcmj.2013.09.003

M3 - Article

VL - 25

SP - 233

EP - 238

JO - Tzu Chi Medical Journal

JF - Tzu Chi Medical Journal

SN - 1016-3190

IS - 4

ER -