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Background <p>As a novel index designed to quantify the dietary impact on gut microbiota, the Dietary Index for Gut Microbiota (DI-GM) remains unexplored in relation to breast cancer risk. This study aimed to explore the association between DI-GM and breast cancer risk and evaluate its combined effect with genetic risk.</p> Methods <p>A total of 96,195 participants from UK Biobank cohort were included in the study. DI-GM was constructed from 14 dietary components known to influence gut microbial diversity and was divided into three groups. A polygenic risk score (PRS) for breast cancer was constructed using 168 single-nucleotide polymorphisms to assess genetic risk. Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs).</p> Results <p>During a median follow-up period of 12.86 years, 3,128 individuals developed breast cancer. In the multivariable-adjusted model, each point increase in DI-GM score was associated with a 5% reduction in breast cancer risk (95% CI: 0.92–0.99). Compared with those in low DI-GM, participants with high DI-GM were associated with a decreased breast cancer risk (HR: 0.89; 95% CI: 0.81–0.97). Joint analysis revealed that participants with high DI-GM and low PRS had a 35% lower risk of breast cancer compared with those in low DI-GM and high PRS (95% CI: 0.29–0.42). Notably, additive interactions were observed between DI-GM and PRS. Compared with individuals with low DI-GM, high DI-GM was significantly associated with a reduced breast cancer risk in individuals with low PRS (HR: 0.79; 95% CI: 0.65–0.97).</p> Conclusion <p>Higher DI-GM was associated with a decreased risk of breast cancer, highlighting the importance of considering a gut microbiota-friendly diet in breast cancer precision prevention.</p>

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Dietary index for gut microbiota, genetic risk, and incidence of breast cancer: a prospective study

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年10月9日

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  • Xi-Yang Chen,
  • Ying Wang,
  • Dong-Run Li,
  • Bang-Quan Liu,
  • Qian Fang,
  • Yu-Han Chen,
  • Jia-Xin Liu,
  • Chao Ni,
  • Wen-Rui Zheng,
  • Jia-Cheng Liu,
  • Xue Qin,
  • Shan-Yan Gao,
  • Ting-Ting Gong,
  • Qi-Jun Wu

摘要

Background

As a novel index designed to quantify the dietary impact on gut microbiota, the Dietary Index for Gut Microbiota (DI-GM) remains unexplored in relation to breast cancer risk. This study aimed to explore the association between DI-GM and breast cancer risk and evaluate its combined effect with genetic risk.

Methods

A total of 96,195 participants from UK Biobank cohort were included in the study. DI-GM was constructed from 14 dietary components known to influence gut microbial diversity and was divided into three groups. A polygenic risk score (PRS) for breast cancer was constructed using 168 single-nucleotide polymorphisms to assess genetic risk. Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs).

Results

During a median follow-up period of 12.86 years, 3,128 individuals developed breast cancer. In the multivariable-adjusted model, each point increase in DI-GM score was associated with a 5% reduction in breast cancer risk (95% CI: 0.92–0.99). Compared with those in low DI-GM, participants with high DI-GM were associated with a decreased breast cancer risk (HR: 0.89; 95% CI: 0.81–0.97). Joint analysis revealed that participants with high DI-GM and low PRS had a 35% lower risk of breast cancer compared with those in low DI-GM and high PRS (95% CI: 0.29–0.42). Notably, additive interactions were observed between DI-GM and PRS. Compared with individuals with low DI-GM, high DI-GM was significantly associated with a reduced breast cancer risk in individuals with low PRS (HR: 0.79; 95% CI: 0.65–0.97).

Conclusion

Higher DI-GM was associated with a decreased risk of breast cancer, highlighting the importance of considering a gut microbiota-friendly diet in breast cancer precision prevention.