The Association Between Meat and Fish Intake by Preparation Methods and Breast Cancer in the Carolina Breast Cancer Study (CBCS)

Citation

Omofuma, Omonefe O.; Steck, Susan E.; Olshan, Andrew F.; & Troester, Melissa A. (2022). The Association Between Meat and Fish Intake by Preparation Methods and Breast Cancer in the Carolina Breast Cancer Study (CBCS). Breast Cancer Research and Treatment, 193(1), 187-201. PMCID: PMC8997170

Abstract

PURPOSE: We examined the associations between intake of meat and fish by preparation methods and breast cancer in the Carolina Breast Cancer Study, a racially diverse population-based case-control study.
METHODS: African American (AA) and European American (EA) women aged 20-74 years with a first diagnosis of invasive or in situ breast cancers were frequency matched by race and age group to controls identified through the North Carolina Division of Motor Vehicles and Medicare lists [AA: 548 cases, 452 controls; EA: 858 cases, 748 controls]. Participants self-reported meat preparation methods and intake frequencies. Adjusted odds ratios (OR) and 95% confidence intervals (CIs) were calculated using multivariable logistic regression adjusted for age, race, alcohol intake, body mass index, family income, lactation, marital status, use of oral contraceptives, postmenopausal hormone use, smoking status, and offsets.
RESULTS: Positive associations with breast cancer were observed for intakes of grilled/barbecued hamburger (

URL

http://dx.doi.org/10.1007/s10549-022-06555-x

Reference Type

Journal Article

Year Published

2022

Journal Title

Breast Cancer Research and Treatment

Author(s)

Omofuma, Omonefe O.
Steck, Susan E.
Olshan, Andrew F.
Troester, Melissa A.

Article Type

Regular

PMCID

PMC8997170

Data Set/Study

Carolina Breast Cancer Study (CBCS)

Continent/Country

United States of America

State

North Carolina

Race/Ethnicity

European American
African-American

Sex/Gender

Women

ORCiD

Olshan - 0000-0001-9115-5128