Degree of food processing and breast cancer risk: a prospective study in 9 European countries

Table 6 Associations between NOVA intake (in g /d) and breast cancer risk, stratified by alcohol intake and BMI at recruitment

Characteristics at recruitment		NOVA 1	NOVA 2	NOVA 3	NOVA 4
Characteristics at recruitment	N cases	HR per 1 SD (95%CI)^a	HR per 1 SD (95%CI)^a	HR per 1 SD (95%CI)^a	HR per 1 SD (95%CI)^a
Alcohol intake (g/d)
Non-drinkers	2014	0.99 (0.93-1.05)	1.00 (0.94-1.05)	1.00 (0.91-1.10)	1.01 (0.95-1.07)
> 0 - ≤3	4311	0.97(0.93-1.01)	1.03 (0.99-1.07)	1.00 (0.93-1.07)	1.01 (0.98-1.05)
>3 - ≤12	4594	1.02 (0.98-1.06)	1.02 (0.98-1.06)	0.99 (0.93-1.05)	1.00 (0.97-1.04)
>12 - ≤24	2298	0.98 (0.93-1.03)	0.97 (0.92-1.03)	1.05 (0.99-1.12)	1.01 (0.96-1.07)
>24	1716	0.99 (0.93-1.05)	0.99 (0.93-1.05)	1.02 (0.99-1.06)	1.01(0.95-1.07)
P_interaction		0.79	0.17	0.68	0.52
Body mass index
<25	8871	0.99 (0.97-1.02)	1.01 (0.98-1.04)	1.05 (1.03-1.08)	1.01 (0.98-1.04)
≥25	6062	0.97 (0.94-1.01)	1.01 (0.97-1.04)	1.05 (1.02-1.08)	1.00 (0.97-1.03)
P_interaction		0.57	0.31	0.27	0.88

CI Confidence Interval, NOVA 1 Unprocessed/minimally processed foods, NOVA 2 Processed culinary ingredients, NOVA 3 Processed foods, NOVA 4 Ultra-processed foods, SD Standard deviation
^aModels were stratified by age and center and adjusted for education, height, physical activity, age at menarche, oral contraceptive use, age at first full-term pregnancy, parity, breastfeeding, menopausal status and menopausal hormone therapy use. Each NOVA group was mutually adjusted for the other NOVA groups

ISSN: 2661-8974