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dc.contributor.authorHaraldsdottir, Alfheidur
dc.contributor.authorTorfadottir, Johanna E.
dc.contributor.authorValdimarsdottir, Unnur A.
dc.contributor.authorAdami, Hans-Olov
dc.contributor.authorAspelund, Thor
dc.contributor.authorTryggvadottir, Laufey
dc.contributor.authorThordardottir, Marianna
dc.contributor.authorBirgisdottir, Bryndis E.
dc.contributor.authorHarris, Tamara B.
dc.contributor.authorLauner, Lenore J.
dc.contributor.authorGudnason, Vilmundur
dc.contributor.authorSteingrimsdottir, Laufey
dc.date.accessioned2018-07-04T13:23:06Z
dc.date.available2018-07-04T13:23:06Z
dc.date.issued2018-05-30
dc.date.submitted2018
dc.identifier.citationDietary habits in adolescence and midlife and risk of breast cancer in older women 2018, 13 (5):e0198017 PLOS ONEen
dc.identifier.issn1932-6203
dc.identifier.doi10.1371/journal.pone.0198017
dc.identifier.urihttp://hdl.handle.net/2336/620634
dc.descriptionTo access publisher's full text version of this article, please click on the hyperlink in Additional Links field or click on the hyperlink at the top of the page marked Filesen
dc.description.abstractRecent studies indicate that lifestyle factors in early life affect breast cancer risk. We therefore explored the association of high consumption of meat, milk, and whole grain products in adolescence and midlife, on breast cancer risk. We used data from the population based AGES-Reykjavik cohort (2002-2006), where 3,326 women with a mean age of 77 years (SD 6.0) participated. For food items and principal component derived dietary patterns we used Cox proportional models to calculate multivariate hazard ratios (HR) with 95% confidence intervals (95% CI). During a mean follow-up of 8.8 years, 97 women were diagnosed with breast cancer. For both adolescence and midlife, daily consumption of rye bread was positively associated with breast cancer (HR 1.7, 95% CI 1.1-2.6 and HR 1.8, 95% CI 1.1-2.9, respectively). In contrast, persistent high consumption of oatmeal was negatively associated with breast cancer (0.4, 95% CI 0.2-0.9). No association was found for other food items or dietary patterns that included rye bread. High rye bread consumption in adolescence and midlife may increase risk of late-life breast cancer whilst persistent consumption of oatmeal may reduce the risk.
dc.description.sponsorshipNIH Intramural Research Program of the National Institute on Aging Icelandic Heart Association Icelandic Parliament The Icelandic Centre for Research, RANNIS grant Public Health Fund of the Icelandic Directorate of Health National Institute on Aging Icelandic Parlamenten
dc.language.isoisen
dc.publisherPublic Library of Scienceen
dc.relation.urlhttp://dx.plos.org/10.1371/journal.pone.0198017en
dc.rightsArchived with thanks to PLOS ONEen
dc.subjectBrjóstakrabbameinen
dc.subjectMataræðien
dc.subjectAldraðiren
dc.subjectKornen
dc.subjectHafraren
dc.subjectNUR12en
dc.subject.meshDieten
dc.subject.meshBreast Neoplasmsen
dc.subject.meshEdible Grainen
dc.titleDietary habits in adolescence and midlife and risk of breast cancer in older womenis
dc.typeArticleen
dc.contributor.department[ 1 ] Univ Iceland, Fac Food Sci & Human Nutr, Reykjavik, Iceland Show more [ 2 ] Univ Iceland, Ctr Publ Hlth Sci, Fac Med, Reykjavik, Iceland [ 3 ] Harvard TH Chan Sch Publ Hlth, Dept Epidemiol, Boston, MA USA Show more [ 4 ] Karolinska Inst, Dept Med Epidemiol & Biostat, Stockholm, Sweden [ 5 ] Iceland Canc Registry, Reykjavik, Iceland Show more [ 6 ] Univ Iceland, Fac Med, Reykjavik, Iceland Show more [ 7 ] Univ Iceland, Unit Nutr Res, Reykjavik, Iceland Show more [ 8 ] Landspitali Natl Univ Hosp, Reykjavik, Iceland Show more [ 9 ] NIA, Lab Epidemiol & Populat Sci, Intramural Res Program, Bethesda, MD 20892 USA [ 10 ] Iceland Heart Assoc, Kopavogur, Icelanden
dc.identifier.journalPLOS ONEen
dc.rights.accessOpen Access - Opinn aðganguren
dc.departmentcodeNUR12
dc.departmentcode
refterms.dateFOA2018-09-12T17:23:06Z
html.description.abstractRecent studies indicate that lifestyle factors in early life affect breast cancer risk. We therefore explored the association of high consumption of meat, milk, and whole grain products in adolescence and midlife, on breast cancer risk. We used data from the population based AGES-Reykjavik cohort (2002-2006), where 3,326 women with a mean age of 77 years (SD 6.0) participated. For food items and principal component derived dietary patterns we used Cox proportional models to calculate multivariate hazard ratios (HR) with 95% confidence intervals (95% CI). During a mean follow-up of 8.8 years, 97 women were diagnosed with breast cancer. For both adolescence and midlife, daily consumption of rye bread was positively associated with breast cancer (HR 1.7, 95% CI 1.1-2.6 and HR 1.8, 95% CI 1.1-2.9, respectively). In contrast, persistent high consumption of oatmeal was negatively associated with breast cancer (0.4, 95% CI 0.2-0.9). No association was found for other food items or dietary patterns that included rye bread. High rye bread consumption in adolescence and midlife may increase risk of late-life breast cancer whilst persistent consumption of oatmeal may reduce the risk.


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