Dietary intake of branched-chain amino acids in relation to the risk of breast cancer

• Published in: Breast cancer (Tokyo, Japan) Japan), 2022-11, Vol.29 (6), p.993-1000
• Main Authors: Nouri-Majd, Saeedeh, Salari-Moghaddam, Asma, Benisi-Kohansal, Sanaz, Azadbakht, Leila, Esmaillzadeh, Ahmad
• Format: Article
• Language: English
• Subjects: Branched chain amino acids; Breast cancer; Cancer; Cancer Research; Food; Food habits; Health aspects; Mammography; Medicine; Medicine & Public Health; Oncology; Oncology, Experimental; Original Article; Postmenopausal women; Prevention; Risk factors; Surgery; Surgical Oncology; Women
• ISSN: 1340-6868; 1880-4233
• DOI: 10.1007/s12282-022-01379-5

Background Given that, studies on the association of dietary intake of branched-chain amino acids (BCAAs) with risk of cancers, especially breast cancer, are limited, we aimed to examine the association between dietary intake of BCAAs and risk of breast cancer. Methods This case–control study was performed on Iranian women aged ≥ 30 years from July 2013 to July 2015. Overall 1050 women including 350 patients and 700 controls were included. Breast cancer was diagnosed by physical examination, mammography and pathological confirmation. We assessed dietary intakes using the validated 106-item Willett-format semi-quantitative dish-based food frequency questionnaire. The total intake of valine, leucine, and isoleucine from all food items in the questionnaire was used to calculate BCAAs intake. To estimate odds ratios (ORs) and 95% confidence intervals (95% CI), we used logistic regression analysis. Results After controlling for potential confounders, we found that women in the highest quartile of BCAAs had lower odds of breast cancer compared with the first quartile (OR: 0.50; 95% CI 0.34–0.72). When we stratified the analysis based on menopausal status, a significant inverse association between BCAAs intake and odds of postmenopausal breast cancer was observed (OR: 0.22; 95% CI 0.13–0.39), although this significant relationship was not found in premenopausal breast cancer (OR: 2.57; 95% CI 0.51–12.73). Also, this significant association was also observed for valine, leucine, and isoleucine separately. Conclusion We found that higher dietary intake of BCAAs was significantly associated with a reduced risk of postmenopausal breast cancer.