中国学者荟萃分析膳食蛋白质来源与乳腺癌风险的相关性
蛋白质对人体很重要，不同的蛋白质来源可能对乳腺癌风险有不同影响。
2016年11月17日，瑞士《营养素》在线发表南方医科大学珠江医院、香港大学玛丽医院的前瞻研究量效荟萃分析报告，调查了不同膳食蛋白质来源与乳腺癌风险之间的相关性。
作者于2015年12月前根据特定检索标准检索了PubMed等数据库的相关文章，共纳入了46项前瞻研究。
结果发现，最高与最低摄入量相比：加工肉类的风险增加7%，大豆食品、脱脂乳品、酸奶的风险分别减少8%、7%、10%（汇总相对风险分别为：1.07、0.92、0.93、0.90，95%置信区间分别为：1.01～1.14、0.84～1.00、0.85～1.00、0.82～1.00，I2分别为：34.6%、0%、40.1%、0%）。
量效相关性分析获得类似结论：所有红肉、新鲜红肉、加工肉类的风险分别增加7%、13%、9%，大豆食品、脱脂乳品的风险分别减少9%、4%（汇总相对风险分别为：1.07、1.13、1.09、0.91、0.96，95%置信区间分别为：1.01～1.14、1.01～1.26、1.02～1.17、0.84～1.00、0.92～1.00，I2分别为：7.1%、56.4%、11.8%、0%、11.9%）。家禽、鱼类、蛋类、坚果、所有乳品、全脂乳品的摄入量与乳腺癌风险之间无相关性。
因此，作者认为所有红肉、新鲜红肉、加工肉类的摄入量较高可能是乳腺癌的风险因素，而大豆食品、脱脂乳品的摄入量较高可能降低乳腺癌风险。
Nutrients. 2016 Nov 17;8(11):E730.
Dietary Protein Sources and Incidence of Breast Cancer: A Dose-Response Meta-Analysis of Prospective Studies.
Wu J, Zeng R, Huang J, Li X, Zhang J, Ho JC, Zheng Y.
Zhujiang Hospital of Southern Medical University, Guangzhou 510000, China.
The University of Hong Kong, Queen Mary Hospital, Hong Kong, China.
Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were searched until December 2015. Relevant articles were retrieved according to specific searching criteria. Forty-six prospective studies were included. The summary relative risk (RR) for highest versus lowest intake was 1.07 (95% confidence interval (CI) 1.01-1.14, I2 = 34.6%) for processed meat, 0.92 (95% CI 0.84-1.00, I2 = 0%) for soy food, 0.93 (95% CI 0.85-1.00, I2 = 40.1%) for skim milk, and 0.90 (95% CI 0.82-1.00, I2 = 0%) for yogurt. Similar conclusions were obtained in dose-response association for each serving increase: total red meat (RR: 1.07; 95% CI 1.01-1.14, I2 = 7.1%), fresh red meat (RR: 1.13; 95% CI 1.01-1.26, I2 = 56.4%), processed meat (RR: 1.09; 95% CI 1.02-1.17, I2 = 11.8%), soy food (RR: 0.91; 95% CI 0.84-1.00, I2 = 0%), and skim milk (RR: 0.96; 95% CI 0.92-1.00, I2 = 11.9%). There was a null association between poultry, fish, egg, nuts, total milk, and whole milk intake and breast cancer risk. Higher total red meat, fresh red meat, and processed meat intake may be risk factors for breast cancer, whereas higher soy food and skim milk intake may reduce the risk of breast cancer.
KEYWORDS: breast cancer; dietary protein sources; meta-analysis; prospective studies
PMID: 27869663
PII: E730
DOI: 10.3390/nu8110730