AUTHOR=Wang Xuyutian , Chen Lanlan , Cao Runxiang , Ma Ruolin , Liu Yutong , Zhao Qian , Du Ye 

TITLE=Associations of 10 dietary habits with breast cancer: a Mendelian randomization study

JOURNAL=Frontiers in Nutrition

VOLUME=10

YEAR=2023

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1215220

DOI=10.3389/fnut.2023.1215220

ISSN=2296-861X

ABSTRACT=<sec><title>Introduction</title><p>Epidemiological studies have revealed a link between dietary habits and the breast cancer risk. The causality of the association between food consumption and breast cancer requires further investigation.</p></sec><sec><title>Methods</title><p>Using Mendelian randomization, we assessed the causal effects of 10 dietary habits on the risks of breast cancer and its subtypes (estrogen receptor [ER]  +  and ER- breast cancer). We obtained dietary pattern data in 2018 (number of single-nucleotide polymorphisms [SNPs]  =  9,851,867) and breast cancer data in 2017 (number of SNPs  =  10,680,257) from IEU OpenGWAS. Rigorous sensitivity analyses were conducted to ensure that the study results were credible and robust.</p></sec><sec><title>Results</title><p>We identified that genetic predisposition to higher dried fruit intake was linked to a reduced risk of overall breast cancer (inverse variance-weighted [IVW] odds ratio [OR] = 0.55; 95% confidence interval [CI]: 0.43–0.70; <italic>p</italic> = 1.75 × 10<sup>−6</sup>), ER+ breast cancer (IVW OR = 0.62; 95% CI: 0.47–0.82; <italic>p</italic> = 8.96 × 10<sup>−4</sup>) and ER− breast cancer (IVW OR = 0.48; 95% CI: 0.34–0.68; <italic>p</italic> = 3.18 × 10<sup>−5</sup>), whereas genetic predisposition to more oily fish intake was linked to a lower risk of ER+ breast cancer (IVW OR = 0.73; 95% CI: 0.53–0.99; <italic>p</italic> = 0.04).</p></sec><sec><title>Discussion</title><p>Our findings suggest that a genetic predisposition for dried fruit and oily fish consumption may be protective against breast cancer; however, further investigation is required.</p></sec>