This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Dai, Q. Articles by Zheng, W. Search for Related Content PubMed PubMed Citation Articles by Dai, Q. Articles by Zheng, W.

Consumption of Animal Foods, Cooking Methods, and Risk of Breast Cancer¹

Department of Medicine and Vanderbilt-Ingram Cancer Center, Vanderbilt University, Nashville, Tennessee 37232-8300 [Q. D., X-o. S., W. Z.], and Department of Epidemiology, Shanghai Cancer Institute, Shanghai 200032, People’s Republic of China [F. J., Y-T. G., Z-X. R.]

Cumulative evidence suggests a possible interaction of cooking methods with diet in the pathogenesis of breast cancer. Studies, however, are few and inconsistent. We evaluated the association of animal food intake and degree of browning by deep-frying with breast cancer risk in a population-based case-control study conducted during 1996–1998 among Chinese women in Shanghai, a population with a traditionally low risk of breast cancer. Included in the study were 1459 cases and 1556 age-frequency-matched controls with response rates of 91.1 and 90.3%, respectively. A validated food frequency questionnaire was used to obtain information on usual intake of animal foods and cooking oils and usual cooking methods. Increasing intake of red meat and freshwater fish was related to a moderately elevated risk of breast cancer risk. Stratified analyses showed that the positive association with red meat intake was primarily restricted to those who used deep-frying cooking method, particularly among those who deep-fried foods to well-done (odds ratio, 1.92; 95% confidence interval, 1.30–2.83 for the highest versus the lowest quintile; P for trend, 0.002). On the other hand, high intake of nonhydrogenated soybean cooking oil was related to a reduced risk of breast cancer among women who never deep-fried animal foods (odds ratio, 0.48; 95% confidence interval, 0.28–0.82 for the highest versus the lowest quintile; P for trend, 0.02). The positive association of breast cancer risk with red meat intake, especially well-done red meat, was more pronounced among women with a high body mass index than those without this risk factor, and the test for multiplicative interaction was statistically significant. This study suggests that high intake of deep-fried, well-done red meat may be associated with an increased risk of breast cancer, and the positive association may be modified by body weight. This study also suggests that nonhydrogenated soybean oil, if not used in high-temperature cooking, may be associated with a reduced risk of breast cancer.

This article has been cited by other articles:

				R. J. Turesky, J.-M. Yuan, R. Wang, S. Peterson, and M. C. Yu Tobacco Smoking and Urinary Levels of 2-Amino-9H-Pyrido[2,3-b]Indole in Men of Shanghai, China Cancer Epidemiol. Biomarkers Prev., August 1, 2007; 16(8): 1554 - 1560. [Abstract] [Full Text] [PDF]

				P. Guallar-Castillon, F. Rodriguez-Artalejo, N. S. Fornes, J. R Banegas, P. A. Etxezarreta, E. Ardanaz, A. Barricarte, M.-D. Chirlaque, M. D. Iraeta, N. L. Larranaga, et al. Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into Cancer and Nutrition Am. J. Clinical Nutrition, July 1, 2007; 86(1): 198 - 205. [Abstract] [Full Text] [PDF]

				X. Cui, Q. Dai, M. Tseng, X.-O. Shu, Y.-T. Gao, and W. Zheng Dietary Patterns and Breast Cancer Risk in the Shanghai Breast Cancer Study Cancer Epidemiol. Biomarkers Prev., July 1, 2007; 16(7): 1443 - 1448. [Abstract] [Full Text] [PDF]

				D. Tang, J. J. Liu, A. Rundle, C. Neslund-Dudas, A. T. Savera, C. H. Bock, N. L. Nock, J. J. Yang, and B. A. Rybicki Grilled Meat Consumption and PhIP-DNA Adducts in Prostate Carcinogenesis Cancer Epidemiol. Biomarkers Prev., April 1, 2007; 16(4): 803 - 808. [Abstract] [Full Text] [PDF]

				W. Zheng, W.-H. Chow, G. Yang, F. Jin, N. Rothman, A. Blair, H.-L. Li, W. Wen, B.-T. Ji, Q. Li, et al. The Shanghai Women's Health Study: Rationale, Study Design, and Baseline Characteristics Am. J. Epidemiol., December 1, 2005; 162(11): 1123 - 1131. [Abstract] [Full Text] [PDF]

				L. F. Masson, L. Sharp, S. C. Cotton, and J. Little Cytochrome P-450 1A1 Gene Polymorphisms and Risk of Breast Cancer: A HuGE Review Am. J. Epidemiol., May 15, 2005; 161(10): 901 - 915. [Abstract] [Full Text] [PDF]

				J. Shannon, R. Ray, C. Wu, Z. Nelson, D. L. Gao, W. Li, W. Hu, J. Lampe, N. Horner, J. Satia, et al. Food and Botanical Groupings and Risk of Breast Cancer: A Case-Control Study in Shanghai, China Cancer Epidemiol. Biomarkers Prev., January 1, 2005; 14(1): 81 - 90. [Abstract] [Full Text] [PDF]

				P. D. Terry, J. B. Terry, and T. E. Rohan Long-Chain (n-3) Fatty Acid Intake and Risk of Cancers of the Breast and the Prostate: Recent Epidemiological Studies, Biological Mechanisms, and Directions for Future Research J. Nutr., December 1, 2004; 134(12): 3412S - 3420S. [Abstract] [Full Text] [PDF]

				C. Stripp, K. Overvad, J. Christensen, B. L. Thomsen, A. Olsen, S. Moller, and A. Tjonneland Fish Intake Is Positively Associated with Breast Cancer Incidence Rate J. Nutr., November 1, 2003; 133(11): 3664 - 3669. [Abstract] [Full Text] [PDF]

				K. D. Bilyeu, L. Palavalli, D. A. Sleper, and P. R. Beuselinck Three Microsomal Omega-3 Fatty-acid Desaturase Genes Contribute to Soybean Linolenic Acid Levels Crop Sci., September 1, 2003; 43(5): 1833 - 1838. [Abstract] [Full Text] [PDF]

				T. R. Smith, M. S. Miller, K. K. Lohman, L.D. Case, and J. J. Hu DNA damage and breast cancer risk Carcinogenesis, May 1, 2003; 24(5): 883 - 889. [Abstract] [Full Text] [PDF]