Prospective association between red and processed meat intakes and breast cancer risk: modulation by an antioxidant supplementation in the SU.VI.MAX randomized controlled trial
Pouchieu C, Deschasaux M, Hercberg S, Druesne-Pecollo N, Latino-Martel P, Touvier M
International journal of epidemiology · 26 citations
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food diaries or recalls
Who paid for it
- Funding
- Independent funding
- Nonprofit
- American Institute for Cancer Research
- Nonprofit
- World Cancer Research Fund
Based on 2 listed funder(s).
Publication
- Published
- 2014-07-03 · Int J Epidemiol · vol. 43 · issue 5 · pp. 1583–1592
- Publisher
- Oxford University Press
- Cited
- 35 citations · more than 91% of similar papers · 2.9× the field average
- Impact
- Top 10% most cited in its field
- References
- 48 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Antioxidant Activity and Oxidative Stress · Cancer Risks and Factors
- Keywords
- Medicine, Breast cancer, Randomized controlled trial, Red meat, Antioxidant, Internal medicine, Prospective cohort study, Oncology, Cancer, Gynecology, Biology, Pathology, Biochemistry
- MeSH
- humans, breast neoplasms, diet, incidence, proportional hazards models, risk assessment, risk factors, prospective studies, double-blind method, feeding behavior, dietary supplements, meat, female
6 authors
From MA, FR
- Camille Pouchieu · correspondingInstitut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
- Mélanie DeschasauxInstitut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
- Serge HerçbergInstitut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
- Nathalie Druesne‐PecolloInstitut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
- Paule Latino‐MartelInstitut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
- Mathilde TouvierInstitut National de la Recherche Agronomique; Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Equipe de Recherche en Epidémiologie Nutritionnelle; Centre de Recherche Épidémiologie et Statistique
Abstract
Background
The level of evidence regarding the association between red and processed meat intakes and breast cancer risk is still low, due to insufficient prospective studies. Moreover, mechanistic data suggest that some antioxidants may modulate this relationship but epidemiological evidence is lacking. Our objectives were to investigate relationships between red and processed meat intakes and breast cancer risk, and to study whether an antioxidant supplementation modulates these associations, which, to our knowledge, has never been investigated before.
Methods
The SU.VI.MAX study was a randomized, double-blind, placebo-controlled trial in which participants received a combination of low-dose antioxidants or a placebo from 1994 to 2002. This observational prospective analysis included 4684 women among whom 190 developed a first incident breast cancer between 1994 and 2007 [mean (range) follow-up=11.3 (0-13)years]. Baseline dietary data were assessed by repeated dietary records in 1994-1995. Associations between quartiles of red and processed meat intakes and breast cancer risk were characterized by multivariate Cox proportional hazards models.
Results
Breast cancer risk was directly associated with processed meat intake [hazard ratio (HR)Q4vsQ1=1.45 (0.92-2.27), Ptrend=0.03] and this association was stronger when excluding cooked ham [HRQ4vsQ1=1.90 (1.18-3.05), Ptrend=0.005]. In stratified analyses, processed meat intake was directly associated with breast cancer risk in the placebo group only [HRQ4vsQ1=2.46 (1.28-4.72), Ptrend=0.001], but not in the supplemented group [HRQ4vsQ1=0.86 (0.45-1.63), Ptrend=0.7].
Conclusion
Processed meat intake was prospectively associated with increased breast cancer risk. This study also suggests that antioxidants may modulate this association by counteracting the potential pro-carcinogenic effects of processed meat on breast cancer.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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