Consumption of animal products, their nutrient components and postmenopausal circulating steroid hormone concentrations

Background/Objectives: Little is known about nutritional factors that influence circulating concentrations of steroid hormones, which are consistently associated with risk of breast cancer for postmenopausal women. We aimed to investigate the association between consumption of animal products and th...

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Bibliographic Details
Published in:European journal of clinical nutrition 2010-02, Vol.64 (2), p.176-183
Main Authors: Brinkman, M T, Baglietto, L, Krishnan, K, English, D R, Severi, G, Morris, H A, Hopper, J L, Giles, G G
Format: Article
Language:English
Subjects:
17β-Estradiol
Aged
Animal products
Animals
Australia
Breast cancer
Chickens
Cholesterol
Clinical Nutrition
Cross-Sectional Studies
Dairy Products
Diet
Dietary Fats
Dietary Proteins
Eggs
Epidemiology
Estradiol - blood
Fats
Female
Fish eggs
Food
Food intake
Globulins
Hormones
Humans
Internal Medicine
Meat
Meat products
Medicine
Medicine & Public Health
Menopause
Metabolic Diseases
Middle Aged
Nutrient concentrations
Nutrition
original-article
Post-menopause
Postmenopause - blood
Proteins
Public Health
Quartiles
Risk factors
Sex Hormone-Binding Globulin - metabolism
Sex hormones
Steroid hormones
Steroids
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Summary:Background/Objectives: Little is known about nutritional factors that influence circulating concentrations of steroid hormones, which are consistently associated with risk of breast cancer for postmenopausal women. We aimed to investigate the association between consumption of animal products and the plasma concentrations of steroid hormones and sex hormone-binding globulin (SHBG). Subjects/Methods: Cross-sectional analysis was conducted on plasma from 766 naturally postmenopausal women. We measured plasma concentrations of steroid hormones and SHBG, and estimated dietary intakes using a 121-item food frequency questionnaire. Log-transformed values of hormone concentrations were regressed on quartiles of intake of meat and dairy products among food items, and fats, proteins and cholesterol among nutrient intake. Results: Total red and fresh red meat consumption was negatively associated with SHBG levels ( P for trend=0.04 and
ISSN:0954-3007
1476-5640
DOI:10.1038/ejcn.2009.129