Table 4.
Associations of selected food group intake with all-cause (N = 525) and breast cancer (N = 137) survival, CWLS
| Food group intake (quartiles) | P-trend | ||||
|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | ||
| Dairy (servings/d)a | 0.7 | 1.5 | 2.6 | 4.0 | |
| All-cause survival HR (95% CI)b | Ref | 0.92 (0.72–1.17) | 0.95 (0.74–1.23) | 1.18 (0.90–1.54) | 0.27 |
| Breast cancer survival HR (95% CI)b | Ref | 0.76 (0.46–1.27) | 0.94 (0.58–1.53) | 0.94 (0.56–1.59) | 0.99 |
| Meat (servings/d)a | 0.7 | 1.1 | 1.5 | 2.2 | |
| All-cause survival HR (95% CI)b | Ref | 1.12 (0.88–1.43) | 1.11 (0.85–1.44) | 1.12 (0.83–1.51) | 0.46 |
| Breast cancer survival HR (95% CI)b | Ref | 0.89 (0.53–1.52) | 1.20 (0.71–2.01) | 0.89 (0.50–1.60) | 0.94 |
| Vegetables (servings/d)a | 0.4 | 0.8 | 1.0 | 2.5 | |
| All-cause survival HR (95% CI)b | Ref | 1.04 (0.83–1.31) | 1.04 (0.84–1.30) | 1.44 (0.91–2.27) | 0.35 |
| Breast cancer survival HR (95% CI)b | Ref | 1.00 (0.65–1.56) | 0.82 (0.54–1.25) | 0.96 (0.38–2.45) | 0.43 |
| Cruciferous vegetables (servings/d)a | 0.1 | 0.2 | 0.3 | 0.7 | |
| All-cause survival HR (95% CI)b | Ref | 0.77 (0.61–0.98) | 1.11 (0.87–1.43) | 1.02 (0.80–1.30) | 0.35 |
| Breast cancer survival HR (95% CI)b | Ref | 0.83 (0.51–1.35) | 1.15 (0.70–1.90) | 0.95 (0.59–1.54) | 0.86 |
| Fruit (servings/d)a | 0.1 | 0.4 | 1.0 | 2.5 | |
| All-cause survival HR (95% CI)b | Ref | 0.83 (0.62–1.11) | 0.89 (0.73–1.09) | 1.38 (0.88–2.17) | 0.67 |
| Breast cancer survival HR (95% CI)b | Ref | 0.65 (0.36–1.19) | 0.66 (0.45–0.97) | 1.39 (0.64–2.99) | 0.16 |
a
Median within each quartile.
b
Hazard ratio (95% confidence interval) adjusted for factors at diagnosis (age, state of residence, menopausal status, smoking, breast cancer stage, alcohol, history of hormone replacement therapy), interval between diagnosis and diet assessment, and factors at follow-up (energy intake, breast cancer treatment, body mass index, and physical activity).