The interaction of diet, alcohol, genetic predisposition, and the risk of breast cancer: a cohort study from the UK Biobank.

BACKGROUND: Dietary factors have consistently been associated with breast cancer risk. However, there is limited evidence regarding their associations in women with different genetic susceptibility to breast cancer, and their interaction with alcohol consumption is also not well understood. METHODS: We analyzed data from 261,853 female participants in the UK Biobank. Multivariable adjusted Cox proportional hazards models were used to estimate hazard ratios (HR) and 95% confidence intervals (CI) for associations between dietary factors and breast cancer risk. Additionally, we assessed the interaction of dietary factors with alcohol consumption and polygenic risk score (PRS) for breast cancer. RESULTS: A moderately higher risk of breast cancer was associated with the consumption of processed meat (HR = 1.10, 95% CI 1.03, 1.18, p-trend = 0.016). Higher intake of raw vegetables and fresh fruits, and adherence to a healthy dietary pattern were inversely associated with breast cancer risk [HR (95% CI):0.93 (0.88-0.99), 0.87 (0.81, 0.93) and 0.93 (0.86-1.00), p for trend: 0.025, < 0.001, and 0.041, respectively]. Furthermore, a borderline significant interaction was found between alcohol consumption and the intake of processed meat with regard to breast cancer risk (P for interaction = 0.065). No multiplicative interaction was observed between dietary factors and PRS. CONCLUSION: Processed meat was positively associated with breast cancer risk, and vegetables, fruits, and healthy dietary patterns were negatively associated with breast cancer risk. We found no strong interaction of dietary factors with alcohol consumption and genetic predisposition for risk of breast cancer.

Combination of Lycium barbarum L. and Laminaria japonica polysaccharides as a highly efficient prebiotic: Optimal screening and complementary regulation of gut probiotics and their metabolites.

The combination of polysaccharides is an effective way to develop prebiotics with stable performance during processing and digestion for human wellness. However, there is little information on optimal screening and complementary regulation of compound polysaccharides. This study aimed to optimally select a combination of Lycium barbarum L. polysaccharide (LBP) and Laminaria japonica polysaccharide (LJP) as a highly efficient prebiotic to regulate the gut probiotics and their metabolites. Two LBPs characterized as rhamnogalacturonan I enriched pectins and two LJPs characterized as fucoidans were obtained by enzyme-assisted acid extraction at moderate and dramatic temperatures and combined in pairs to obtain 4 groups containing 4 proportional combinations. All combinations showed better prebiotic effects than individual LJP. The combination of LBP and LJP extracted at 50 °C at a ratio of 4:1 exhibited the strongest prebiotic effect. The optimal compound polysaccharide achieved superior effect and complementary function via LBP-targeted proliferation of Bifidobacterium, Lactobacillus, and Bacteroides and production of SCFAs and non-SCFA health-associated metabolites, LJP-targeted accumulation of butyrate-producing bacteria and corresponding metabolites, as well as synergistic effect of LJP and LBP at exact proportion. Our study provided theoretical and methodological guidance for optimal screening of compound polysaccharides as new prebiotics.