Dietary patterns, cooking methods and breast cancer risk in Mexico: An exploratory case-control study

Background: Nutrition has an important influence on the risk of developing breast cancer (BC). Dietary patterns can capture the complex interplay of nutrients and cooking methods can contribute to the presence of heterocyclic amines, which are potent mammary carcinogens. Research on dietary patterns...

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Published in:Nutrition and health (Berkhamsted) 2024-07, Vol.30 (2), p.349-359
Main Authors: Pineda, Elisa, Ortega-Vélez, María I., Preciado-Rodríguez, Martin, Saucedo-Tamayo, Socorro, Caire-Juvera, Graciela
Format: Article
Language:English
Subjects:
Adult
Aged
Breast Neoplasms - epidemiology
Breast Neoplasms - etiology
Case-Control Studies
Cooking - methods
Diet - adverse effects
Dietary Patterns
Energy Intake
Feeding Behavior
Female
Humans
Logistic Models
Mexico - epidemiology
Middle Aged
Original
Risk Factors
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Summary:Background: Nutrition has an important influence on the risk of developing breast cancer (BC). Dietary patterns can capture the complex interplay of nutrients and cooking methods can contribute to the presence of heterocyclic amines, which are potent mammary carcinogens. Research on dietary patterns, cooking methods, and their association with BC in Mexican women is scarce. Aim: To evaluate the association of dietary patterns and cooking methods with BC risk among women from the Northwest region of Mexico. Methods: This case-control study included 120 women. Eligible cases (n = 60) were diagnosed and biopsy-confirmed in the past 2 years. Control subjects (n = 60) were hospital and population-based. Dietary intake and cooking methods were respectively assessed through a food frequency questionnaire (FFQ) and the National Cancer Institute survey. We obtained dietary patterns from a K-means cluster analysis (CA), and multivariate logistic regression tested the association of dietary patterns and cooking methods with BC risk. Results: Prudent and caloric dietary patterns were identified. The caloric pattern was associated with BC risk (Model 1: ORadj: 5.07, 95%CI:1.44–17.84, p = 0.011; Model 2: ORadj: 4.99 (95%CI:1.39–17.92, p = 0.014). Intense frying, meat grilling and poultry resulted in a significant BC risk (Model 1: ORadj: 5.54,95%CI: 2.13–14.41), p 
ISSN:0260-1060
2047-945X
DOI:10.1177/02601060221119260