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: PMC8997170Abstract
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-xReference Type
Journal ArticleYear Published
2022Journal Title
Breast Cancer Research and TreatmentAuthor(s)
Omofuma, Omonefe O.Steck, Susan E.
Olshan, Andrew F.
Troester, Melissa A.
Article Type
RegularPMCID
PMC8997170Data Set/Study
Carolina Breast Cancer Study (CBCS)Continent/Country
United States of AmericaState
North CarolinaRace/Ethnicity
European AmericanAfrican-American