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Title: Coffee and tea consumption and risk of pre- and postmenopausal breast cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort study
Author: Bhoo-Pathy, Nirmala
Peeters, Petra H. M.
Uiterwaal, Cuno S. P. M.
Bueno de Mesquita, H. Bas
Bulgiba, Awang M.
Hammer Bech, Bodil
Overvad, Kim
Tjønneland, Anne
Olsen, Anja
Clavel-Chapelon, Françoise
Fagherazzi, Guy
Perquier, Florence
Teucher, Birgit
Kaaks, Rudolf
Schütze, Madlen
Boeing, Heiner
Lagiou, Pagona
Orfanos, Philippos
Trichopoulou, Antonia
Agnoli, Claudia
Mattiello, Amalia
Palli, Domenico
Tumino, Rosario
Sacerdote, Carlotta
van Duijnhoven, Franzel J. B.
Braaten, Tonje
Lund, Eiliv
Skeie, Guri
Redondo, María Luisa
Buckland, Genevieve
Pérez Sánchez, Maria José
Chirlaque, Maria José
Ardanaz, Eva
Amiano, Pilar
Wirfält, Elisabet
Wallström, Peter
Johansson, Ingegerd
Nilsson, Lena Maria
Khaw, Kay-Tee
Wareham, Nicholas J.
Allen, Naomi E.
Key, Timothy J.
Rinaldi, Sabina
Romieu, Isabelle
Gallo, Valentina
Riboli, Elio
van Gils, Carla H.
Keywords: Càncer de mama
Breast cancer
Coffee brewing
Issue Date: 31-Jan-2015
Publisher: BioMed Central Ltd
Abstract: Introduction: Specific coffee subtypes and tea may impact risk of pre- and post-menopausal breast cancer differently. We investigated the association between coffee (total, caffeinated, decaffeinated) and tea intake and risk of breast cancer. Methods: A total of 335,060 women participating in the European Prospective Investigation into Nutrition and Cancer (EPIC) Study, completed a dietary questionnaire from 1992 to 2000, and were followed-up until 2010 for incidence of breast cancer. Hazard ratios (HR) of breast cancer by country-specific, as well as cohort-wide categories of beverage intake were estimated. Results: During an average follow-up of 11 years, 1064 premenopausal, and 9134 postmenopausal breast cancers were diagnosed. Caffeinated coffee intake was associated with lower risk of postmenopausal breast cancer: adjusted HR = 0.90, 95% confidence interval (CI): 0.82 to 0.98, for high versus low consumption; P-trend = 0.029. While there was no significant effect modification by hormone receptor status (P = 0.711), linear trend for lower risk of breast cancer with increasing caffeinated coffee intake was clearest for estrogen and progesterone receptor negative (ER-PR-), postmenopausal breast cancer (P = 0.008). For every 100 ml increase in caffeinated coffee intake, the risk of ER-PR- breast cancer was lower by 4% (adjusted HR: 0.96, 95% CI: 0.93 to 1.00). Non-consumers of decaffeinated coffee had lower risk of postmenopausal breast cancer (adjusted HR = 0.89; 95% CI: 0.80 to 0.99) compared to low consumers, without evidence of dose-response relationship (P-trend = 0.128). Exclusive decaffeinated coffee consumption was not related to postmenopausal breast cancer risk, compared to any decaffeinated-low caffeinated intake (adjusted HR = 0.97; 95% CI: 0.82 to 1.14), or to no intake of any coffee (HR: 0.96; 95%: 0.82 to 1.14). Caffeinated and decaffeinated coffee were not associated with premenopausal breast cancer. Tea intake was neither associated with pre- nor post-menopausal breast cancer. Conclusions: Higher caffeinated coffee intake may be associated with lower risk of postmenopausal breast cancer. Decaffeinated coffee intake does not seem to be associated with breast cancer.
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It is part of: Breast Cancer Research, 2015, vol. 17, num. 15
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Appears in Collections:Articles publicats en revistes (Institut d'lnvestigació Biomèdica de Bellvitge (IDIBELL))

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