Consumption of food groups and the risk of pancreatic cancer: a case-control study.

Auteur(s) :
Nkondjock A., Ghadirian P.
Date :
Juin, 2010
Source(s) :
J GASTROINTEST CANCER. #41:2 p121-9
Adresse :
Epidemiology Research Unit, Research Centre, Centre Hospitalier de l'Université de Montréal (CRCHUM)-Hôtel-Dieu, Faculty of Medicine, Université de Montréal, 3850 St. Urbain St., Montreal, H2W 1T7, QC, Canada. parviz.ghadirian@umontreal.ca

Sommaire de l'article

PURPOSE: The purpose of this study is to investigate whether the consumption of specific food groups predicts the risk of pancreatic cancer, a case-control study of nutrition and pancreatic cancer among French-Canadians was carried out in Montreal, Quebec, Canada. METHODS: A total of 179 pancreatic cancer cases (97 males and 82 females) and 239 population-based control subjects were interviewed. Dietary intake was evaluated via a validated food frequency questionnaire that gathers information on over 200 different food items and beverages. Odd ratios (ORs) and 95% confidence intervals (CIs) were computed by unconditional logistic regression. RESULTS: After adjustment for age, smoking, diabetes status, proxy interview, gender and total energy intake, a reduced risk of pancreatic cancer was related to vegetables and vegetable products [OR = 0.47; 95%CI: (0.21-1.06) p-trend = 0.024], while an increased risk was associated with the consumption of lamb, veal and game [OR = 2.24; 95%CI: (1.11-4.52) p-trend = 0.026], when the upper and lower quartiles of intake were compared. Changes in dietary intake over the last decade revealed an elevated risk with augmented consumption of soups, sauces and gravies [OR = 2.32; 95%CI: (1.20-4.49) p-trend=0.03], beef products [OR = 2.07; 95%CI: (0.95-4.51) p-trend=0.05] as well as fish and shellfish [OR = 1.48; 95%CI: (0.78-2.80) p-trend=0.05]. CONCLUSIONS: These findings suggest that a diet rich in vegetables and vegetable products may decrease the risk of pancreatic cancer

Source : Pubmed
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