Dietary Habits and Breast Cancer Risk: A Hospital-Based Case–Control Study in Chinese Women

Abstract

PurposeTo investigate the relationship between dietary habits and breast cancer (BC) risk in Chinese women. Patients and MethodsWe performed a hospital-based matched case–control study that included 654 BC cases and 654 healthy controls matched by age and residence. A qualified structured questionnaire was used to collect detailed sociodemographic factors and information about dietary habits. The odds ratios (ORs) and 95% confidence intervals were calculated with unconditional logistic regression analysis; the patients were grouped according to their estrogen receptor (ER) status and analyzed separately. The propensity score analysis was performed according to different postmenopause status. ResultsER-negative BC participants with intake of cured foods had increased BC risk (adjusted OR, 2.72, P = .017). Participants diagnosed as having ER-positive BC with intake of grilled foods had increased BC risk compared to those who did not consume such foods (adjusted OR, 2.14, P = .026). After propensity score analysis, fried (OR, 3.19, P = .001) and grilled (OR, 1.77, P = .031) food were considered to be risk factors for BC in premenopausal women; and fried (OR, 1.61, P = .006), grilled (OR, 4.62, P = .001), and smoked foods (OR, 2.28, P = .001) are considered risk factors for BC in postmenopausal women. ConclusionChinese women who ate cured, grilled, and fried foods had higher BC risk. Consumption of smoked food might contribute to increased BC risk in Chinese women.