Abstract
Objective:Diet quality is known to influence cancer risk. The Healthy Eating Index (HEI) is one of the most frequently used measures of diet quality. However, the association between HEI-2015 and breast cancer risk is not known. The present study was undertaken to evaluate the association between HEI-2015 and breast cancer risk. Methods:A case-control study comprising 134 breast cancer patients and 265 cancer-free controls were conducted. Dietary intakes were assessed using a validated food frequency questionnaire (FFQ), from which the HEI-2015 score was calculated. Logistic regression was used to derive the odds ratios (ORs) for measuring the association between HEI-2015 scores and breast cancer risk. Results:Subjects in the top quartile of HEI-2015 had a 46% lower chance of breast cancer compared with subjects in the bottom quartile (OR 0.54; 95% CI 0.30, 0.98). After adjustment for potential confounders such as age, age at menarche, oral contraceptive drug use, menopausal status, marital status, body mass index, smoking and education level, the association between HEI-2015 score and a lower risk of breast cancer was enhanced (OR 0.32; 95% CI 0.16, 0.65). Conclusion:We successfully demonstrated that a higher HEI-2015 score was associated with a reduced breast cancer risk.
Highlights
Breast cancer (BC) is the most common type of cancer among women, both in terms of incidence and mortality (Edefonti et al, 2009; Fitzmaurice et al, 2017)
Subjects in the top quartile of Healthy Eating Index (HEI)-2015 had a 46% lower chance of breast cancer compared with subjects in the bottom quartile
We successfully demonstrated that a higher HEI-2015 score was associated with a reduced breast cancer risk
Summary
Breast cancer (BC) is the most common type of cancer among women, both in terms of incidence and mortality (Edefonti et al, 2009; Fitzmaurice et al, 2017). Several risk factors have been unequivocally associated with cancer incidence, including non-modifiable factors such as genetics, age and gender, and modifiable factors such as the food and the diet (Perera, 1997; Meyerhardt et al, 2007; Brennan et al, 2010). The HEI-2015 assesses diet quality based on the intake of 13 components, namely total fruits, whole fruits, total vegetables, greens and beans, whole grains, dairy, total protein foods, seafood and plant proteins, fatty acids, refined grains, sodium, added sugars and saturated fats (Krebs-Smith et al, 2018a). To date, there has been no study evaluating the association of the HEI-2015 scores with breast cancer risk. The present study was undertaken to evaluate the association between the HEI-2015 scores and breast cancer risk
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
