| Literature DB >> 31959020 |
Yanli Wang1,2, Yanyan Zhao3, Feifei Chong1,2, Mengmeng Song1,2, Qiuyu Sun1,2, Tiandong Li1,2, Linping Xu4, Chunhua Song1,2.
Abstract
Whether drinking green tea (GT) could reduce the risk of breast cancer (BC) is still controversial. The search was performed using PubMed, Embase and Web of Science databases. The generalised least square method and constrained cubic spline model were performed to assess the dose-response trends between GT consumption and BC risk. The attributable risk proportion (ARP) was also calculated. A total of 16 studies were included and the pooled relative risks was 0.86 (95%CI: 0.75-0.99) for BC risk at the highest vs. lowest levels of GT consumption. GT consumption (pnonlinearity = .110), drinking GT years (pnonlinearity = .393) and BC risk were both negatively linearly correlated. Moreover, The ARP results demonstrated in China, people who drink GT do not suffer from BC, 23.5% of which may be attributed to drinking GT. In conclusion, drinking GT may have a positive effect on reducing BC risk, especially in long-term, high doses.Entities:
Keywords: ARP; Green tea; breast cancer; dose–response; meta-analyses
Mesh：
Substances：
Year: 2020 PMID： 31959020 DOI： 10.1080/09637486.2020.1715353
Source DB: PubMed Journal: Int J Food Sci Nutr ISSN： 0963-7486 Impact factor: 3.833