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.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Wang Y,Zhao Y,Chong F,Song M,Sun Q,Li T,Xu L,Song Cdoi
10.1080/09637486.2020.1715353subject
Has Abstractpub_date
2020-09-01 00:00:00pages
656-667issue
6eissn
0963-7486issn
1465-3478journal_volume
71pub_type
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journal_title:International journal of food sciences and nutrition
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