高脂乳制品或可增高乳腺癌死亡风险
牛奶中的脂肪作为一种雌激素来源，可能影响乳腺癌患者的预后．美国一项观察性研究首次评估了低脂、高脂乳制品与乳腺癌预后的相关性( 3月14日在线发表在美国 Journal of the National Cancer Institute)．
研究者通过对１８９３例早期侵袭性乳腺癌患者的分析发现，高脂乳制品的摄入与诊断为乳腺癌后死亡危险升高呈显著相关性．而低脂乳制品的摄入与乳腺癌复发或患者生存均无相关性．
原文链接： http://jnci.oxfordjournals.org/content/early/2013/03/08/jnci.djt027.abstract
High- and Low-Fat Dairy Intake, Recurrence, and Mortality After Breast Cancer Diagnosis
Abstract
Background Dietary fat in dairy is a source of estrogenic hormones and may be related to worse breast cancer survival. We evaluated associations between high- and low-fat dairy intake, recurrence, and mortality after breast cancer diagnosis.
Methods We included 1893 women from the Life After Cancer Epidemiology study diagnosed with early-stage invasive breast cancer from 1997 to 2000, who completed the Fred Hutchinson Cancer Research Center Food Frequency Questionnaire after diagnosis. A total of 349 women had a recurrence and 372 died during a median follow-up of 11.8 years, with 189 deaths from breast cancer. We used delayed entry Cox proportional hazards regression to evaluate associations between categories of the cumulative average of dairy fat at baseline and at follow-up 5 to 6 years later and subsequent outcomes. Tests of statistical significance were two-sided.
Results In multivariable-adjusted analyses, overall dairy intake was unrelated to breast cancer–specific outcomes, although it was positively related to overall mortality. Low-fat dairy intake was unrelated to recurrence or survival. However, high-fat dairy intake was positively associated with outcomes. Compared with the reference (0 to <0.5 servings/day), those consuming larger amounts of high-fat dairy had higher breast cancer mortality (0.5 to <1.0 servings/day: hazard ratio [HR] = 1.20, 95% confidence interval [CI] = 0.82 to 1.77; and ≥1.0 servings/day: HR = 1.49, 95% CI = 1.00 to 2.24, P trend = .05), higher all-cause mortality (P trend < .001), and higher non–breast cancer mortality (P trend = .007); the relationship with breast cancer recurrence was positive but not statistically significant. The higher risk appeared consistent across different types of high-fat dairy products.
Conclusions Intake of high-fat dairy, but not low-fat dairy, was related to a higher risk of mortality after breast cancer diagnosis.
