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肉の摂取量と乳がんリスク
Hyobin Lee1, Woo-Kyoung Shin2, Katherine De la Torre3
1Department of Preventive Medicine, Seoul National University College of Medicine, Seoul, South Korea; Integrated Major in Innovative Medical Science, Seoul National University Graduate School, Seoul, South Korea.
Clinical nutrition (Edinburgh, Scotland)
|September 3, 2025
まとめ
精製肉の消費は 女性の乳がんリスクを 57%増加させます 逆に牛肉の摂取は乳がんのリスクを低下させる可能性があります 特に家族歴のない若い女性ではそうです
科学分野:
- 流行病学
- 栄養学
- 腫瘍学
背景:
- 肉の摂取と乳がんのリスクとの関連は完全に理解されていません.
- この研究では特定の肉の種類と乳癌の発生率との関連が調査されています.
研究 の 目的:
- 加工肉と牛肉の摂取と乳がんのリスクとの関係を調べる.
- 肉の消費パターンに基づいて,潜在的に高いか低いリスクを持つ女性のサブグループを特定する.
主な方法:
- Health Examinees-G (HEXA-G) による40~69歳の女性71,264人を対象とした前向きなコホート研究.
- 乳がんリスクの危険比率 (HRs) と95%信頼区間 (CI) を推定するためにコックスの比例リスクモデルを使用した.
- 癌の診断は2018年12月まで韓国中央がん登録局を通じて追跡されました.
主要な成果:
- 週ごとの加工肉の摂取は,乳がんのリスクが57%増加した (HR=1.57).
- この関連性は50歳未満の女性,家族歴のない女性,定期的に運動しない女性,アルコール摂取しない女性,BMI < 25kg/ m2の女性においてより強く見られた.
- 牛肉の摂取は乳がんリスクの潜在的低下を示した (HR=0. 82)
- アルコールの摂取は乳がんのリスクの低下とも関連しており,特に家族歴や定期的な運動のない女性では特にそうでした.
結論:
- 精製肉の摂取は乳がんのリスクが高くなります
- 牛肉の摂取は乳がんのリスクを低下させる可能性があります.
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