Diet high intake - oily fish

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88

In ancillary analysis entering the three food categories together, the highest vs lowest quintile of healthy plant-based food intake was associated with a 26% lower risk of ER-negative breast cancer.

Effect: improvement; HR 0.74; CI: 95% CI 0.61, 0.88