Abstract 6448: Processed, red, and white meat consumption and breast composition in a prospective cohort study of Chilean girls

Abstract Meat consumption has been associated with risk of breast cancer. However, the association between different types of meat (processed and unprocessed red, and white) intake during childhood and breast density has not been explored. This prospective study included 290 Chilean girls from the Growth and Obesity Cohort Study. Diet was assessed every 6 months with a 24-hour recall. Dual-energy X-ray absorptiometry was used to assess breast density (absolute fibroglandular volume (FGV)) and percent breast density (FGV/total breast volume, %FGV) at Tanner Breast Staging 4 (B4). Multivariable linear regression models were adjusted for total calorie intake, age at B4, sugar sweetened beverage intake, vegetable intake, TV watching after school, highest maternal education level, BMI z-score, and height. Substitution analysis was assessed using white meat in replacement of processed and unprocessed red meat. There was no association between total, processed and unprocessed red, or white meat intake and %FGV and absolute FGV. In the estimated substitution analyses, we observed a slightly lower breast density when processed or unprocessed red meat was replaced with white meat; however, effect estimates were modest and imprecise. For example, substituting 1 serving of unprocessed white meat for 1 serving of processed or unprocessed red meat was associated -4.1 cm3 (95% CI -10.3, 2.2) and -4.5 cm3 (95% CI -10.3, 1.3) lower absolute FGV, respectively. In this cohort of Chilean girls, there was little association between total or specific types of meat intake and breast density. Substitution analysis of different types of meat and average breast density at Tanner stage 4 Beta coefficient Confidence interval P value Absolute FGV (cm3) Substituting 1 serving of unprocessed white meat for 1 serving of unprocessed red meat -4.1 (-10.3, 2.2) 0.21 Substituting 1 serving of unprocessed white meat for 1 serving of processed red meat -4.5 (-10.3, 1.3) 0.13 Percentage FGV (%) Substituting 1 serving of unprocessed white meat for 1 serving of unprocessed red meat -2.5 (-5.9, 0.8) 0.14 Substituting 1 serving of unprocessed white meat for 1 serving of processed red meat -2.8 (-5.8, 0.3) 0.08 Citation Format: Claire E. Kim, Audrey J. Gaskins, Camila Corvalan, Ana Pereira, John Shepherd, Karin B. Michels. Processed, red, and white meat consumption and breast composition in a prospective cohort study of Chilean girls [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2023; Part 1 (Regular and Invited Abstracts); 2023 Apr 14-19; Orlando, FL. Philadelphia (PA): AACR; Cancer Res 2023;83(7_Suppl):Abstract nr 6448.