![]() ![]() Grilled/barbecued and smoked meat intake is a highly prevalent source of PAHs among US women ( 8) and has been associated with breast cancer incidence ( 9), but whether intake is related to survival after breast cancer is unknown. No recommendations exist for breast cancer survivors that specifically address intake of high-temperature cooked meat, including intake of grilled/barbecued and smoked meat, although, in relation to primary prevention of breast cancer incidence, it is recommended ( 6) that women limit intake of processed meats and high-temperature cooked meat because of the formation of polycyclic aromatic hydrocarbons (PAHs) and other carcinogenic chemicals during the cooking process ( 7). ![]() These recommendations are based on limited, but suggestive, evidence of improved survival among women with such diets ( 4, 5). For example, the American Cancer Society, together with the American Society of Clinical Oncology, recently released their breast cancer survivorship care guidelines, which recommend that survivors be counseled to “achieve a dietary pattern that is high in vegetables, fruits, whole grains, and legumes, and limit alcohol intake to no more than one drink per day” ( 3). To aid in this decision-making, recommendations and guidelines are available for cancer survivors in general ( 2) and, more recently, for breast cancer survivors specifically ( 3). Dietary changes are one area in which breast cancer survivors may choose to make more healthful changes. After a diagnosis of breast cancer, survivors are faced with making behavioral and dietary choices as they attempt to improve their long-term prognoses. In the United States, there are over 3.1 million women who are survivors of breast cancer these women represent approximately 40% of female cancer survivors ( 1). Further, breast cancer–specific mortality was decreased among women with any pre- and postdiagnosis intake of smoked poultry/fish (HR = 0.55, 95% CI = 0.31 to 0.97).Ĭonclusion: High intake of grilled/barbecued and smoked meat may increase mortality after breast cancer. Also, among women with continued high grilled/barbecued and smoked meat intake after diagnosis, all-cause mortality risk was elevated 31% (HR = 1.31, 95% CI = 0.96 to 1.78). These include high prediagnosis smoked beef/lamb/pork intake and increased all-cause (HR = 1.17, 95% CI = 0.99 to 1.38, P trend =. Other associations were noted, but estimates were not statistically significant. Results: High prediagnosis grilled/barbecued and smoked meat intake was associated with increased risk of all-cause mortality (HR = 1.23, 95% CI = 1.03 to 1.46). Multivariable Cox regression was used to estimate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) for mortality as related to prediagnosis intake, comparing high (above the median) to low intake, as well as postdiagnosis changes in intake, comparing every combination of pre-/postdiagnosis intake to low pre-/postdiagnosis intake. After a median of 17.6 years of follow-up, 597 deaths, of which 237 were breast cancer related, were identified. Methods: We interviewed a population-based cohort of 1508 women diagnosed with first primary invasive or in situ breast cancer in 19 at baseline and again approximately five years later to assess grilled/barbecued and smoked meat intake. However, no studies have examined whether intake of this PAH source influences survival after breast cancer. Background: Grilled, barbecued, and smoked meat intake, a prevalent dietary source of polycyclic aromatic hydrocarbon (PAH) carcinogens, may increase the risk of incident breast cancer.
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