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Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies
Open accessAbstract
Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were searched until December 2015. Relevant articles were retrieved according to specific searching criteria. Forty-six prospective studies were included. The summary relative risk (RR) for highest versus lowest intake was 1.07 (95% confidence interval (CI) 1.01–1.14, I2 = 34.6%) for processed meat, 0.92 (95% CI 0.84–1.00, I2 = 0%) for soy food, 0.93 (95% CI 0.85–1.00, I2 = 40.1%) for skim milk, and 0.90 (95% CI 0.82–1.00, I2 = 0%) for yogurt. Similar conclusions were obtained in dose-response association for each serving increase: total red meat (RR: 1.07; 95% CI 1.01–1.14, I2 = 7.1%), fresh red meat (RR: 1.13; 95% CI 1.01–1.26, I2 = 56.4%), processed meat (RR: 1.09; 95% CI 1.02–1.17, I2 = 11.8%), soy food (RR: 0.91; 95% CI 0.84–1.00, I2 = 0%), and skim milk (RR: 0.96; 95% CI 0.92–1.00, I2 = 11.9%). There was a null association between poultry, fish, egg, nuts, total milk, and whole milk intake and breast cancer risk. Higher total red meat, fresh red meat, and processed meat intake may be risk factors for breast cancer, whereas higher soy food and skim milk intake may reduce the risk of breast cancer.
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“A meta-analysis in 2016 and two more in 2019 reported similar conclusions and further suggested that soy food intake may be associated with a decrease in the risk of breast cancer and improved breast cancer survival [139,140,141].”
From Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function (2020) · cites this paper as [139]
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Metadata
- Authors
- Wu, J., Zeng, R., Huang, J., Li, X., Zhang, J., Ho, J., & Zheng, Y.
- Affiliations
- Zhujiang Hospital (CN)
- Division of Respiratory Medicine, Department of Medicine, The University of Hong Kong, Queen Mary Hospital, Hong Kong, China
- Corresponding author
- Zheng, Yanfang
- Venue
- Nutrients
- Publisher
- MDPI AG
- Published
- 2016-11-17
- Volume
- 8
- Issue
- 11
- Pages
- 730
- ISSN
- 2072-6643 (ISSN-L)
- PMC
- PMC5133114
- OpenAlex
- W2552454134
- Cited by
- 124
- References
- 78
- Citations by year
- 2026: 5 · 2025: 6 · 2024: 16 · 2023: 9 · 2022: 21 · 2021: 12 · 2020: 18 · 2019: 20 · 2018: 14 · 2017: 3
- FWCI
- 1.84
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Nutrients (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- The HKU Scholars Hub (University of Hong Kong) (submittedVersion, cc-by-nc-nd)
- Funders
- National Natural Science Foundation of China (Grant No. 81202073)
- Natural Science Foundation of Guangdong Province (Grant No. 2015A030313273)
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Health Sciences › Medicine › Oncology › Cancer Risks and Factors
- Health Sciences › Medicine › Oncology › Global Cancer Incidence and Screening
- Keywords
- breast cancer risk, dietary protein source, red meat, processed meat, soy products, skim milk, yogurt, poultry, fish, eggs, nuts, whole milk, dose-response relationship
- MeSH terms
- Red Meat, Diet, Healthy, Animals, Breast Neoplasms, Dietary Proteins, Female, Humans, Meat Products, Milk Proteins, Poultry, Prospective Studies, Risk Factors, Plant Proteins, Dietary, Egg Proteins, Dietary, Incidence, Odds Ratio, Risk Assessment, Soybean Proteins, Risk Reduction Behavior, Recommended Dietary Allowances, Protective Factors
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