Meat-fat dietary pattern may increase the risk of breast cancer-A case-control study in Taiwan

Jing Hui Wu, You Kang Chang, Yi Cheng Hou, Wen Jyun Chiu, Jiun Rong Chen, Shu Tzu Chen, Chao Chuan Wu, Yun Jau Chang, Yao Jen Chang

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)


Objectives: We investigated the association between dietary patterns and breast cancer risk in Taiwan. Materials and Methods: This case-control study compared the dietary patterns between 98 breast cancer patients and 103 age-matched controls. A questionnaire survey about 27 frequently consumed food items was conducted among 201 patients in a general surgical ward. Serum albumin, triglyceride, and total cholesterol levels were also investigated. Results: Five dietary patterns were defined via the principle component analysis: the meat-fat, pickle-vegetable, sugar-fried food, soy, and coffee-egg patterns. For the meat-fat dietary pattern, the third quartile and fourth quartile were significantly associated with higher breast cancer risk than the first quartile and second quartile with an odds ratio of 2.86 [95% confidence interval (CI)=1.25-6.53] and 3.11 (95% CI=1.33-7.27) respectively; p=0.002. In addition, cooking with oil was reported significantly more often in the fourth meat-fat dietary pattern quartile, as shown by the responses to eight out of 12 questions about cooking methods. Conclusion: These results revealed that meat was associated with a higher breast cancer risk, and a high fat intake might play an important role in this association.

Original languageEnglish
Pages (from-to)233-238
Number of pages6
JournalTzu Chi Medical Journal
Issue number4
Publication statusPublished - Dec 2013


  • Breast cancer risk
  • Dietary pattern
  • Meat-fat diet
  • Principle component analysis

ASJC Scopus subject areas

  • General Medicine


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