dc.contributor |
Háskóli Íslands |
dc.contributor |
University of Iceland |
dc.contributor.author |
Haraldsdottir, Alfheidur |
dc.contributor.author |
Torfadottir, Johanna |
dc.contributor.author |
Valdimarsdottir, Unnur |
dc.contributor.author |
Adami, Hans-Olov |
dc.contributor.author |
Aspelund, Thor |
dc.contributor.author |
Tryggvadottir, Laufey |
dc.contributor.author |
Þórðardóttir, Maríanna |
dc.contributor.author |
Birgisdottir, Bryndis Eva |
dc.contributor.author |
Harris, Tamara B. |
dc.contributor.author |
Launer, Lenore J. |
dc.contributor.author |
Gudnason, Vilmundur |
dc.contributor.author |
Steingrimsdottir, Laufey |
dc.date.accessioned |
2019-03-20T15:00:02Z |
dc.date.available |
2019-03-20T15:00:02Z |
dc.date.issued |
2018-05-30 |
dc.identifier.citation |
Haraldsdottir, A., Torfadottir, J. E., Valdimarsdottir, U. A., Adami, H.-O., Aspelund, T., Tryggvadottir, L., . . . Steingrimsdottir, L. (2018). Dietary habits in adolescence and midlife and risk of breast cancer in older women. PLoS One, 13(5), e0198017. doi:10.1371/journal.pone.0198017 |
dc.identifier.issn |
1932-6203 |
dc.identifier.uri |
https://hdl.handle.net/20.500.11815/1056 |
dc.description |
Publisher's version (útgefin grein) |
dc.description.abstract |
Recent 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.sponsorship |
The AGES-Reykjavik Study was funded by NIH contract N01-AG-12100, the Intramural Research Program of the National Institute on Aging, by the Icelandic Heart Association and the Icelandic Parliament. This work was supported by the The Icelandic Centre for Research, RANNIS grant number: 152495051, (http://en.rannis.is/) (A. Haraldsdottir) and the Public Health Fund of the Icelandic Directorate of Health (A. Haraldsdottir). The funding agencies (National Institute on Aging, Icelandic Heart Association and Icelandic Parlament,) for the AGES-Reykjavik Study, RANNIS, or Directorate of Health had no role in the design, analysis or writing of this article. |
dc.format.extent |
e0198017 |
dc.language.iso |
en |
dc.publisher |
Public Library of Science (PLoS) |
dc.relation.ispartofseries |
Plos One;13(5) |
dc.rights |
info:eu-repo/semantics/openAccess |
dc.subject |
Breast cancer |
dc.subject |
Meat |
dc.subject |
Bread |
dc.subject |
Rye |
dc.subject |
Breast milk |
dc.subject |
Milk |
dc.subject |
Food |
dc.subject |
Cancer detection and diagnosis |
dc.subject |
Brjóstakrabbamein |
dc.subject |
Mataræði |
dc.subject |
Kjöt |
dc.subject |
Brauð |
dc.subject |
Korn |
dc.subject |
Brjóstamjólk |
dc.subject |
Krabbameinsleit |
dc.subject |
Sjúkdómsgreiningar |
dc.title |
Dietary habits in adolescence and midlife and risk of breast cancer in older women |
dc.type |
info:eu-repo/semantics/article |
dcterms.license |
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. |
dc.description.version |
Peer Reviewed |
dc.identifier.journal |
Plos One |
dc.identifier.doi |
10.1371/journal.pone.0198017 |
dc.relation.url |
http://dx.plos.org/10.1371/journal.pone.0198017 |
dc.contributor.department |
Matvæla- og næringarfræðideild (HÍ) |
dc.contributor.department |
Faculty of Food Science and Nutrition (UI) |
dc.contributor.department |
Miðstöð í lýðheilsuvísindum (HÍ) |
dc.contributor.department |
The Centre of Public Health Sciences (UI) |
dc.contributor.department |
Læknadeild (HÍ) |
dc.contributor.department |
Faculty of Medicine (UI) |
dc.contributor.school |
Heilbrigðisvísindasvið (HÍ) |
dc.contributor.school |
School of Health Sciences (UI) |