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Cited by 124Nutritional Studies and DietCancer Risks and FactorsGlobal Cancer Incidence and Screening

The DOI matches its Crossref record; 77 of the 78 references it cites were found in a registry or an index.

Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies

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Wu, Jing, Zeng, Rong, Huang, Junpeng, Li, Xufeng, Zhang, Jiren, Ho, James, Zheng, Yanfang·2016·Nutrients
DOI 10.3390/nu8110730PMC PMC5133114
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Abstract

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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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
ORCID
Venue
Nutrients
Publisher
MDPI AG
Published
2016-11-17
Volume
8
Issue
11
Pages
730
ISSN
2072-6643 (ISSN-L)
DOI
10.3390/nu8110730
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
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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