{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Cairat M"],"funding":["World Health Organization","Cancer Research UK","Wellcome Trust"],"pagination":["89"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11468235"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["6(1)"],"pubmed_abstract":["Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk, although some studies also reported no association. Furthermore, the evidence regarding the associations between intake of food with lower degrees of processing and breast cancer risk is limited. Thus, we investigated the associations between dietary intake by degree of food processing and breast cancer risk, overall and by breast cancer subtypes in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Dietary intake of EPIC participants was assessed via questionnaires at baseline. More than 11,000 food ingredients were classified into four groups of food processing levels using the NOVA classification system: unprocessed/minimally p"],"journal":["Food production, processing and nutrition"],"pubmed_title":["Degree of food processing and breast cancer risk: a prospective study in 9 European countries."],"pmcid":["PMC11468235"],"funding_grant_id":["001","224982/Z/22/Z","29678"],"pubmed_authors":["Kliemann N","Biessy C","Castro-Espin C","Viallon V","Boden S","Severi G","Rosendahl AH","Cairat M","Mancini FR","Skeie G","Al Nahas A","Mellemkjær L","Srour B","Tjonneland A","Boutron-Ruault MC","Schulze MB","Fournier A","Yammine S","Laouali N","Huybrechts I","Vamos EP","Deschasaux-Tanguy M","Nicolas G","Berstein FM","Gunter MJ","Katzke V","Levy RB","Riboli E","Borch KB","Masala G","Chang K","Sanchez MJ","Touvier M","Lopez JB","Bajracharya R","Borne Y","de Magistris MS","Santiuste C","Millett C","Fiolet T","Heath AK","Giraudo MT","Rauber F","Casagrande C","Amiano P","Guevara M"],"additional_accession":[]},"is_claimable":false,"name":"Degree of food processing and breast cancer risk: a prospective study in 9 European countries.","description":"Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk, although some studies also reported no association. Furthermore, the evidence regarding the associations between intake of food with lower degrees of processing and breast cancer risk is limited. Thus, we investigated the associations between dietary intake by degree of food processing and breast cancer risk, overall and by breast cancer subtypes in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Dietary intake of EPIC participants was assessed via questionnaires at baseline. More than 11,000 food ingredients were classified into four groups of food processing levels using the NOVA classification system: unprocessed/minimally p","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024","modification":"2026-06-15T06:23:40.372Z","creation":"2025-04-04T00:33:59.184Z"},"accession":"S-EPMC11468235","cross_references":{"pubmed":["39399144"],"doi":["10.1186/s43014-024-00264-2"]}}