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To determine if specific dietary patterns are associated with breast cancer (BC) risk in Chinese women.
Latent class analysis (LCA) was performed to identify generic dietary patterns based on daily food-frequency data.
The Chinese Wuxi Exposure and Breast Cancer Study (2013–2014).
A population-based case–control study (695 cases, 804 controls).
Four dietary patterns were identified, Prudent, Chinese traditional, Western and Picky; the proportion in the controls and cases was 0·30/0·32/0·16/0·23 and 0·29/0·26/0·11/0·33, respectively. Women in Picky class were characterised by higher extreme probabilities of non-consumption of specific foods, the highest probabilities of consumption of pickled foods and the lowest probabilities of consumption of cereals, soya foods and nuts. Compared with Prudent class, Picky class was associated with a higher risk (OR = 1·42, 95 % CI 1·06, 1·90), while the relevant association was only in post- (OR = 1·44, 95 % CI 1·01, 2·05) but not in premenopausal women. The Western class characterised by high-protein, high-fat and high-sugar foods, and the Chinese traditional class characterised by typical consumption of soya foods and white meat over red meat, both of them showed no difference in BC risk compared with Prudent class did.
LCA captures the heterogeneity of individuals embedded in the population and could be a useful approach in the study of dietary pattern and disease. Our results indicated that the Picky class might have a positive association with the risk of BC.
Magnesium aluminate (MgAl2O4) spinel nanoparticles with an average crystalline size of 35 nm were synthesized by polymer-gel and isolation-medium-assisted calcination. In the process, a large excess of MgO, 40 times the stoichiometric amount of spinel, is added to the precursor mixture to separate the spinel particles as they are nucleated to prevent their agglomeration and coarsening during calcination. Well-dispersed MgAl2O4 nanoparticles with a single-crystal structure were obtained after acid washing of calcined product. The microstructures of the as-prepared samples were characterized by differential thermal and thermogravimetric analysis, x-ray diffractometry, Fourier transform infrared spectroscopy, nitrogen adsorption–desorption isotherms, scanning electron microscopy, energy-dispersive x-ray spectroscopy, and transmission electron microscopy. The results indicate that MgO acting as the isolation medium is effective in preventing the agglomeration of MgAl2O4 nanoparticles, and it also prevents their contamination by introducing an isolation medium during the preparation process. The nanopowder was sintered up to 95% of the theoretical density but with parallel grain growth.
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